Velvet Chicken with Vegetables
"With stir-fry cooking, all ingredients must be prepped and ready to go in advance of cooking. Once you heat the wok and start to cook, the process is fast so adequate preparation is a must. For this dish, you can prepare all of the other ingredients while the chicken is marinating...."
INGREDIENTS
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1 pound boneless skinless chicken breasts (about two breast halves)
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1 egg white
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1 tablespoon cornstarch
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2 teaspoons sherry or rice wine
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¼ teaspoon salt
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1 tablespoons canola oil
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2/3 cup chicken stock (homemade or canned)
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4 teaspoons low sodium soy sauce
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½ teaspoon white pepper
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4 teaspoons cornstarch
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4 tablespoons sherry or rice wine
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6 cups of water
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1 tablespoon canola oil
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1 tablespoon peanut oil
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1 cup Shitake mushrooms
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1 tablespoon peanut oil
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3 chopped scallions (keep the white bottoms separate from green tops when slicing)
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1 tablespoon minced ginger
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¼ teaspoon red pepper flakes
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6 cups cleaned and trimmed bok choy, cut into bite-sized pieces
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¼ teaspoon salt
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1 cup snow peas
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