One of my mom's recipes. An easy dinner, doesn't take long, and doesn't heat up the house too much. Use more or less garlic to taste and depending on size and strength of garlic. Make sure you wash the bok choy very well, it's usually kinda dirty when you get it.
- 1 large head bok choy
- 4 boneless, skinless chicken breast halves
- 3-8 cloves garlic, minced
- 1/4 cup dry sherry or cooking sherry
- 1/4 cup soy sauce (I prefer Kikkoman)
- 2-3 Tbsp. oil (just enough to scantily coat the bottom of the pan) (or substitute cooking spray if not using a wok; doesn't work well in a wok)
- Wash bok choy very well.
- Slice across the leaf about every 1/2 inch.
- Discard the bottom when you get to the part with absolutely no green on it.
- Drain thoroughly.
- Chop chicken breasts into 1/2 to 1 inch chunks.
- Heat oil in a wok or large, high-sided frying pan with a lid over medium heat.
- When oil is hot, add garlic. (Don't overheat.)
- Saute for a few seconds, then add chicken.
- Saute until slightly browned all over (no pink showing on the outside).
- Add bok choy and stir-fry for about half a minute, until just wilted.
- Add soy sauce and sherry.
- Cover and cook until chicken is done; about 10 to 15 minutes. Reduce heat if necessary to prevent burning. Stir a couple of times during cooking.
- Serve over steamed white rice with soy sauce or teriyaki sauce.
This recipe was submitted by ketchupqueen on January 23, 2005.