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Stir-Fried Spicy Ginger Chicken




Source of Recipe


Cooking Pleasures - April/May 2006






Recipe Introduction


Make several batches of the stir-fry sauce and keep it on hand for last minute cooking. the spicy sesame-orange sauce is great with pork chops, fish or chicken breasts.





List of Ingredients



• SAUCE:
  
• 2 T soy sauce
  
• 1 T orange juice
  
• 1 tsp dark sesame oil
  
• 1 tsp honey
  
• 1/2 to 1 tsp crushed red pepper
  
• 1/2 tsp cornstarch
  
• STIR-FRY:
  
• 1 T vegetable oil
  
• 3/4 lb boneless skinless chicken breast halves, cut into thin strips
  
• 1 T minced fresh ginger
  
• 3 garlic cloves, minced
  
• 2 cups sliced bok choy
  
• 1 cup snow peas
  
• 1 red bell peppers, cut into thin strips
  






Instructions



1. In small bowl, stir together all sauce ingredients.
   
2. Heat wok or large skillet over high heat until hot. Add oil; tilt wok to coat bottom and sides. Add hciken; stir-fry 4 to 5 minutes or until chicken is no longer pink. Remove chicken; cover loosely to keep warm.
   
3. If necessary, add an additional 1 tsp oil to wok. Add ginger and garlic; cook over high heat 30 seconds. Add bok choy, snow peas and bell pepper; stir fry 1 to 2 minutes or until vegetables begin to brighten in color. Return chicken to wok; stir in sauce. Bring sauce to a boil, stirring constantly.
   






Final Comments


4 servings