Ingredients
-
2
-
1/2
-
1/2
-
4
-
1
-
1
-
1
-
1
-
2
-
5
-
-
-
-
-
Directions
Steps
|
1
Done
|
Mix Together Ingredients For Marinade and Add to Chicken; Marinate Chicken at Least 30 Min, Up to an Hour. |
|
2
Done
|
Mix Together Ingredients For Cooking Sauce in a Small Bowl and Set Aside. |
|
3
Done
|
Heat 1 Tbsp Sesame Oil and 1 Tbsp Peanut Oil, Garlic, and Red Pepper in Wok Until You Just Start to Smell Them; Add Chicken and Cook, Stir-Frying 3-4 Minutes or Until Cooked Through; Remove from Wok and Set Aside. |
|
4
Done
|
Add the Other 1 Tbsp Sesame Oil and 1 Tbsp Peanut Oil to Wok and Add Snow Peas, Mushrooms, and Bok Choy; Stir-Fry 2-3 Minutes or Until Bok-Choy Becomes Crisp-Tender. |
|
5
Done
|
Add Green Onions, Bamboo Shoots, Baby Corn, and Bean Sprouts to the Other Veggies and Stir-Fry Another Minute or So. |
|
6
Done
|
Add the Chicken Back to the Wok and Stir All Together. |
|
7
Done
|
Pour Reserved Cooking Sauce Over the Stir-Fry and Cook, Stirring Until Mixture Is Hot and Thickened, About 30 Seconds to 1 Minute. |
|
8
Done
|
Serve With Hot Steamed Rice. |
|
9
Done
|
Just Adding a Note That the Reason I Don't Use Grated Ginger in This Recipe Is Because I Wanted the Dish to Have a "subtle" Ginger Taste, and Although I Could Have Use a Small Amount of Grated Ginger, I Felt That Perhaps not as Much in the Dish Would Have Been Flavored by That- So in Reference, I Would Use Slices About the Size of a Large Coin or American Quarter Coin. |
