Ingredients
Soy Sauce (low-sodium) 5 tsp
Dry Sherry 2 tsp
Sesame Oil (toasted) 2 tsp
Chicken Breasts (boneless) 450 g
Water 3 tbsp
Rice Vinegar 2 tbsp
Sugar 1 tbsp
Cornstarch 1 tsp
Canola Oil 4 tsp
Red Chile Peppers (dried) 4
Green Onions 4
Bok Choy Cabbage (coarsely chopped) 2 cups
Gingerroot (grated) 2 tsp
Unsalted Dry-Roasted Peanuts (chopped) ¼ cup
Brown Rice (hot cooked) 11/3 cup
Preparation
Stir together 2 teaspoons of soy sauce, the sherry and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature for 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornstarch, and remaining 3 teaspoons soy sauce; set aside.
Heat 2 teaspoons of canola oil in a large skillet over medium-high heat. Stir-fry chicken until nearly cooked through for about 5 minutes. Remove chicken. Add chilli peppers, green onions, and remaining 2 teaspoons canola oil to skillet; stir-fry for 1 minute. Add bok choy and ginger; stir-fry for 1 minute more. Add chicken and soy sauce mixture; cook until bubbling. Sprinkle with peanuts and serve with rice.
(Courtesy: www.allrecipes.com)