Stir-Fried Chicken with Bok Choy

From Food and Wine

Ingredients

¾ C. chicken stock

2 Tbl. Chinese black bean sauce

1 Tbl. Dry sherry

1 Tbl. Sugar

1 tsp. Chinese chile-garlic sauce

2 tsp. cornstarch

¼ C vegetable oil

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

Skinless boneless breasts, cut into 1 ½ in. chunks

Salt and pepper

2 Tbl. Minced fresh ginger

1 lb. bok choy cut into ¾ in. pieces/ or baby bok choy

1 C. snow peas

Steamed rice, for serving

Directions

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

2. Heat a large wok or skillet until very hot. Add 2 Tbl. Of the 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 in the wok.

3. Add remaining 2 Tbl. Of 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, 2 to 3 minutes. 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 bowl and serve with rice.