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EatingWell


3
3
What's This?
Serving size 4
Prep Time
Total Time

Ingredients

1 lb boneless, skinless chicken breasts, cut crosswise into 1/4-inch-thick bite-size slices1 egg white, lightly beaten1 Tbsp plus 1/2 teaspoon cornstarch, divided2 tsp plus 2 tablespoon Shao Hsing rice wine (see note) or dry sherry, divided½ tsp salt, divided3 Tbsp peanut oil or canola oil, divided⅓ cup reduced-sodium chicken broth2 tsp reduced-sodium soy sauce¼ tsp ground white pepper6 cup water⅔ cup chopped scallions, divided1 Tbsp finely julienned or minced fresh ginger (see tip)¼ tsp crushed red pepper8 cup trimmed and halved baby bok choy (about 12 ounce)

Directions

1. Combine chicken, egg white, 1 tablespoon cornstarch, 2 teaspoons rice wine (or sherry) and 1/4 teaspoon salt in a medium bowl. Stir until the cornstarch is totally dissolved and no clumps are visible. Add 1 tablespoon oil and stir to combine. Marinate in the refrigerator, uncovered, for 30 minutes.

2. Meanwhile, combine broth, soy sauce, white pepper and the remaining 1/2 teaspoon cornstarch and 2 tablespoons rice wine in a small bowl.

3. When the chicken has 10 minutes to go, bring water to a boil in a large saucepan. Add 1 tablespoon oil. Reduce the heat to low. Carefully add the chicken to the barely simmering water; gently stir so it doesn’t clump together. Cook just until opaque but not cooked through, about 1 minute. Carefully drain the chicken in a colander and shake to remove excess water.

4. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon oil. Add 1/3 cup scallions, ginger and crushed red pepper; using a metal spatula, stir-fry until fragrant, about 10 seconds. Add bok choy and the remaining 1/4 teaspoon salt. Stir-fry until the bok choy is almost crisp-tender, 1 to 2 minutes. Add the chicken. Stir the broth mixture again, swirl it into the wok and stir-fry until the chicken is just cooked through and lightly coated with sauce, 30 seconds to 1 minute. Serve sprinkled with the remaining 1/3 cup scallions.

Note: Shao Hsing (or Shao xing) is a seasoned rice wine. It is available at most Asian specialty markets and in the Asian section of some larger supermarkets. If unavailable, dry sherry is the best substitute.

 

Tip: To finely julienne ginger, cut peeled fresh ginger into paper-thin slices, make a stack of 3 slices at a time, then cut into fine matchsticks (about 1/8 inch wide).

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 251
  • Calories from fat 117
  • Total Fat 13gm 20%
  • Sodium 526mg 22%
  • Total Carbohydrates 6gm 2%
  • Fiber 1gm 4%
  • Protein 26gm
  • Cholesterol 63mg 21%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Diabetic, Gluten Free, Healthy, Low Carb, Low Cholesterol, Low Fat, Chicken, Vegetable, Asian, Chinese, Easy, Stir Fry, Spring, Summer, Entertaining

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