For the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat.
For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce. Mix well and set aside.
For the stir-fry: Heat a wok over high heat and, when the wok starts to smoke, add the peanut oil. Add the ginger and stir-fry for a few seconds. Then add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more. As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the mushrooms and bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (615g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 270 (39%)|
|Amt Per Serving||% DV|
|Total Fat 30g||40 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 343.6mg||106 %|
|Sodium 1295.5mg||45 %|
|Potassium 1208.6mg||32 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 9.6g|
|Protein 83.5g||119 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 695
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