Ingredients Jump to Instructions ↓

  1. Sauce

  2. 1/2 cup 118ml Chicken stock

  3. 1/4 teaspoon 1 1/3ml Sugar

  4. 2 teaspoons 10ml Soy sauce

  5. 1 Pepper

  6. 2 teaspoons 10ml Corn starch - tapioca starch

  7. Stir Fry

  8. 3/4 lb 340g / 11oz Skinned - raw chicken

  9. 1/2 lb 227g / 8oz Bok choy or Napa

  10. 4 Water chestnuts

  11. 1/4 lb 113g / 4oz Snow peas

  12. 1/2 cup 73g / 2.6oz Bamboo shoots - diced

  13. 1/4 cup 27g / 1oz Celery - diced

  14. 1/4 cup 59ml Vegetable oil

  15. 1/2 cup 46g / 1.6oz Almonds - blanched

  16. 2 Ginger

  17. 2 Garlic cloves - smashed

  18. 1/4 cup 15g / 1/2oz Onion - chopped

  19. Any other veggies desired

  20. Rice

  21. 2 cups 474ml Water

  22. 1 cup 160g / 5.6oz Rice

  23. 1 1/2 teaspoons 7 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. Rice: I cook mine in the microwave for 18 minutes, in a covered 2 qt corning dish. Sauce: In a small bowl, mix half the stock with soy sauce, sugar and pepper. In a separate bowl, combine remaining stock and cornstarch. Set aside. (I use 1 pk bovril chicken with 1/2 cup water) Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and water Chestnuts into 1/4 inch cubes. Keep chicken separate.

  2. String and trim peas. Combine diced vegetables, snow peas, bamboo shoots and celery. I often vary my ingredients. I use as alternatives or additions, kale, sun chokes, jicama, or any other ingredient you like. Heat wok over high heat until drop of water sizzles into steam. Add oil, ( only use about 1 tbsp) heat and add almonds; stir fry for about 2 minutes or until just golden. With slotted spoon, remove almonds and set aside. Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove ginger and garlic and discard. Add chicken. Stir fry for 2 minutes. Add all vegetables and toss to coat with oil. Stir fry for 30 seconds. Add soy sauce mix.

  3. Cover and steam for 2 minutes or until vegetables are tender but crisp and chicken cooked through. Stir cornstarch mix and pour into wok.

  4. Stir fry uncovered for 30 seconds or until ingredients are glazed. Transfer to heated platter and serve topped with almonds. Serve over rice.


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