Yum, healthy chicken stir fry. Seriously, I love this stuff. Anyway, I have these cookbooks and all of them have various types of chicken stir fry. So I grabbed various ideas from all of them and created my own easy chicken stir fry.
- 1/2 TBSP cornstarch
- 2 tsp chopped ginger (I used the jar of sliced ginger in its own brine)
- 2 tsp minced garlic cloves
- 3 dried chilies, chopped
- 1 tsp sesame oil
- 2 TBSP low salt soy sauce
- 2 chicken breast, sliced thin
Mix together with finely sliced chicken and let marinade for 15 minutes
- 1 tsp peanut oil
- 1/2 yellow onion, thinly sliced
- 2 tsp of minced garlic
- 1 can of drained baby corn, cut lengthwise and half
- 4 baby bok choy, cut lengthwise and half
- 1/2 TBSP of cornstarch
- 6 TBSP of soy sauce
- 2 TBSP oyster sauce
- 1/4 cup of chicken stock
- 2 TBSP cashews or peanuts (OPT)
With a hot wok, add peanut oil, onion, and garlic. Add the chicken until it’s almost cooked through. Add the baby corn and bok choy (until wilted). Now mix the last four ingredients (soy sauce, corn starch, oyster sauce, and chicken stock) and add to wok. Stir fry until the sauce has thickened to coating consistency and the chicken is cooked.
I put them over noodles (yes, spaghetti. I ran out of rice noodles!). But you could also use rice instead too. If you add cashews or peanuts, add to the top of each plate. Yum!