Stir-fried chicken and snow peas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Juice of 1 lemon | ||
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Fresh ginger; grated |
| 2 | cloves | Garlic; minced |
| 2 | Chicken breasts without skin, boned cut into strips | |
| 2 | tablespoons | Peanut oil |
| 1 | medium | Onion; finely diced |
| 5 | Chinese celery stalks, cut in short sticks | |
| ½ | pounds | Snow peas |
| 1 | Red bell pepper cut in thin strips | |
| ½ | Daikon root, sliced very thin | |
| ½ | Bok choy head, coarsely chopped | |
| 1 | cup | Chicken stock |
| 2 | tablespoons | Water |
| 2 | tablespoons | Cornstarch |
| Salt and freshly ground black pepper to taste | ||
Directions
Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 In a medium-sized bowl, combine the lemon juice, soy sauce, ginger, and garlic. Add the chicken and marinate for at least 1 hour. Remove the chicken from the marinade, reserving the liquid.
Heat the oil in a wok and saute the chicken quickly, just until it loses its pink color. Add the onion and celery and stir a min, then add the snow peas, bell pepper, and daikon and stir a min or two more. Add the bok choy, chicken stock, and marinade, allow to simmer about 2 mins. The vegetables should remain crisp. Make a smooth paste of the water and cornstarch and add to the wok, stirring constantly, until the sauce begins to thicken.
Remove from heat and season as desired with salt and pepper.
Serve with white or brown rice.