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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chinese Chicken with Bok Choy and Garlic DASH Recipe

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This recipe for Chinese Chicken with Bok Choy and Garlic DASH is from Down Home Cookin' with the Davis Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
3/4 cup low-sodium chicken broth
2 TBSP rice vinegar
1 TBSP reduced-sodium soy sauce
1 tsp amber agave nectar or sugar
1/2 tsp crushed hot red pepper (use less if you don't like it really spicy)
2 tsp cornstarch

Other Ingredients:
1 lb boneless, skinless chicken breasts, cut across the grain into 1/4-inch slices
4 cloves garlic, minced
1 1/2 TBSP peeled and minced fresh ginger
1 large head box choy (about 1 1/2 lb) cut crosswise into 1/2-inch pieces; well washed but not dried
3 scallions (green onions) white and green parts, cut into 1-inch lengths

Rice for serving, if desired
Directions:
Directions:
Sauce:
In a small bowl, mix the broth, vinegar, soy sauce, agave, and hot pepper. Sprinkle in the cornstarch and stir to dissolve Set the sauce mixture aside.

Heat 2 tsp of canola oil in large wok or nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer to a plate.

Heat an additional 2 tsp of oil in the skillet. Add the garlic and ginger and stir until fragrant, about 30 seconds. Add the bok choy and scallions and cook, stirring often, until the bok choy is crisp-tender, about 3 minutes. Return the chicken and any juices on the plate to the skillet. Cook, stirring often, until the chicken is opaque throughout, about 1 minute. Stir in the sauce mixture and cook, stirring often, until boiling and lightly thickened.
Serve hot over rice if desired
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
you can also add mushrooms if you'd like , or substitute sliced boneless pork loin in place of the chicken for a change of pace

 

 

 

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