Debs Best Recipes  

serves: 4

Chicken and marinade:

• 1lb chicken breasts and/or thighs cut into thin strips
• 3 scallions, whites only, thinly sliced on an angle or one small onion sliced
• 1 clove garlic, minced
• 1 inch piece of ginger, minced
• 1T soy sauce
• 1t cornstarch
• 1t salt
• 1T dry sherry
• 1T sesame oil

Mix chicken and marinade ingredients together in a bowl. Cover and marinate for 15 minutes or longer.

Vegetables: Meanwhile cut 5 cups of vegetables into large bite sized pieces. Try broccoli, carrots, bok choy, celery, baby corn, onion …

Sauce: In a small bowl mix all the following ingredients. Set aside.

• 1 clove garlic minced
• 1 inch piece ginger, minced
• 1T hoison sauce
• ¾t hot red pepper flakes (optional)
• ¾ c soy sauce
• 1T cornstarch or arrowroot powder
• 1 c water

Now time to put it all together.

Drain marinated chicken reserving marinade to add to the sauce mixture. Heat 2T oil in wok. Saute chicken in wok until browned and cooked through. Remvove to a bowl.
Add another T of oil to wok. Add all the chopped veggies. Stir fry 2 to 3 min.
Add sauce mixture to wok along with previously sauted chicken. Stir and heat through thoroughly until mixture just begins to bubble or until the sauce looks clear (this means the cornstarch is cooked). Serve on a bed of jasmine rice or rice noodles.