Bok Choy & Chicken Stir-fry

Ingredients
- 1/3 cup soy sauce
- 2 cloves garlic, finely chopped
- 1 Tbsp cornflour
- 1 Tbsp brown sugar
- 1 thumb ginger, peeled and finely chopped
- 500 g skinned and boned chicken thighs, cut into strips
- 2 Tbsp peanut oil
- 1 cup frozen stir-fry vegetables
- 5 spring onions, finely sliced on an angle
- 1/4 cup sherry (or asian cooking wine)
- 2 bunches bok choy, ends trimmed, rinsed and chopped into 2cm dice
Method
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1. In a medium to large bowl, combine the soy sauce, garlic, cornflour, sugar and ginger.
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2. Add the chicken and toss to coat. If possible, leave the chicken to marinate for an hour or two, covered, in the refrigerator.
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3. Heat the oil in a wok or large frying pan. Stir-fry the vegetables and onion for 2-3 minutes. Add the chicken and cook over a high heat for about 5 minutes until the chicken is golden brown.
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4. Add the sherry (or cooking wine) and bok choy and stir-fry for about 3 minutes. Serve immediately over cooked rice or noodles with a garnish of coriander.
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Courtesy of Food Magazine. Recipe by Bernadette Hogg. Photography by Shaun Cato-Symonds.