Created for the Forged Nonstick 30 cm Deep Fry Pan
Slice chicken into strips and place in a non-metallic dish with the soy sauce, rice wine or sherry, garlic and ginger. Leave to marinate while preparing the vegetables.
Trim the scallions, discarding most of the top green part and the root end. Cut the remainder into thin slices. Wash and dry the snow peas, then snap off the ends and remove the string. Wash and dry the bok choy thoroughly, and chop into bite-size pieces.
Heat one tablespoon of the oil in the stir-fry pan over a medium heat. Add the scallions and saute for 1 minute. Remove chicken from marinade and pat off excess with a paper towel. Add chicken and stir-fry briskly for 4 to 5 minutes until cooked through and browned on all sides. Use a slotted spoon to remove the chicken from the stir-fry pan and keep hot.
Add remaining oil to the pan and, when hot, add the snow peas and bok choy. Stir-fry for just 1 to 2 minutes, then add the bamboo shoots. Cook 1 to 2 minutes more.
Return the chicken to the pan with the hoisin sauce and 2 tablespoons of water. Toss to coat. Season with a little black pepper. Serve over white or brown rice and sprinkle with sesame seeds.
1 pound boneless and skinless chicken breasts (or 1 (12-ounce) package ready-sliced strips)
2 tablespoons dark soy sauce
2 tablespoons rice wine or dry sherry
1 garlic clove, crushed
1 piece fresh ginger root (1 inch), chopped finely
4 ounces snow peas
4 ounces bok choy
2 tablespoons peanut oil
1 can bamboo shoots, drained
2 tablespoons hoisin sauce
Freshly ground black pepper
2 level teaspoons sesame seeds
Created for: Forged Nonstick 30 cm Deep Fry Pan
Main Ingredient: Poultry
Cooking Time: Under 30 mins.
Serving Size: 4 – 6