Marinated chicken with spring vegetables and ginger-garlic sauce

May 07, 2008

Serves 4

CHICKEN

1/2 pound skinless, boneless chicken breast, thinly sliced 1/2 tablespoon sesame oil3 tablespoons soy sauce1 teaspoon hoisin sauce1 tablespoon Chinese rice wine 1/4 cup vegetable or chicken stock 1. In a bowl, toss the chicken and sesame oil; cover and refrigerate for 10 minutes.

2. In another bowl, combine the soy sauce, hoisin sauce, rice wine, and vegetable or chicken stock; set aside.

VEGETABLES

1 tablespoon vegetable oil1 clove garlic, finely chopped1piece (1-inch) fresh ginger, finely chopped3 scallions, trimmed and cut into 1/4-inch lengths2 carrots, sliced 1/2 jicama, peeled and sliced5 shiitake mushrooms (caps only), sliced3 stalks Chinese broccoli, trimmed and cut on the diagonal into 1 1/2-inch lengths 1/4 cup water1 red bell pepper, cored, seeded, and cut into 1-inch squares2 heads baby bok choy, root ends trimmed and leaves halved lengthwise1 tablespoon sesame seeds (for sprinkling) 1. Set a wok over high heat and let it sit for a few minutes or until hot. Add the oil, swirling to coat the sides of the pan. Add garlic and ginger and cook, stirring constantly, for 10 seconds. Add the scallions and carrots. Stir-fry for 30 seconds.

2. Add the jicama, mushrooms, and broccoli. Stir-fry for 1 minute.

3. Add the water and chicken pieces. Stir thoroughly, cover the wok, and cook for 3 minutes.

4. Add the bell pepper, bok choy, and the soy sauce mixture. Stir-fry for 1 minute. Continue cooking, stirring often, until the chicken is cooked through, the greens are wilted and tender, and the sauce is reduced slightly but still pools in the bottom of the wok. Do not overcook.

5. Spoon the chicken and vegetables onto each of 4 dinner plates and sprinkle with sesame seeds. Serve with steamed brown rice.

Adapted from Kids Can Cook