Stir-fried Chicken with Bok Choy

From Food and Wine

Ingredients

¾ cup Chicken stock

2 Tbs. Chinese black bean sauce

1 Tbs. dry sherry

1 Tbs. sugar

1 tsp. Chinese chile garlic sauce

2 tsp. cornstarch

¼ cup vegetable oil

1 ½ lbs. skinless, boneless chicken thighs, cut into ½ in. pieces or

Breasts cut into 1 ½ in chunks

Salt and pepper

2 Tbs. minced fresh ginger

1 pound bok choy, cut into ¾ in pieces

1 cup snow peas

Directions

1. In a small bowl, whisk the chicken stock with the black bean sauce, sherry, sugar, chile-garlic sauce and cornstarch

2. Heat a large wok or skillet until very hot. Add 2 Tbs. of vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the wok in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat.

3. Add the remaining 2 Tbs. oil to the wok. Add the ginger and stir-fry until fragrant about 30 seconds. Add the bok choy and snow peas and stir-fry until bright green and crisp tender .

4. Return the chicken and any accumulated juices to the wok. Stir the sauce, then add it to the wok and simmer, stirring until thickened, about 5 minutes. Transfer to a bowl and serve with rice.