Ingredients Jump to Instructions ↓

  1. Asian Vinegar Chicken 8 dried mushrooms, such as shiitake or wood ear mushrooms

  2. 1 pound skinless, boneless chicken breast halves

  3. 4 green onions, sliced

  4. 1 stalk lemon grass, cut into 2-inch lengths or 1 teaspoon shredded lemon peel

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon pepper

  7. 1/4 cup water

  8. 2 tablespoons cider vinegar or white vinegar

  9. 2 teaspoons grated fresh ginger

  10. 1 tablespoon cooking oil

  11. 6 cloves garlic, minced

  12. 4 cups sliced bok choy

  13. 1 medium onion, chopped

  14. 1 to 2 tablespoons fish sauce

  15. 1 teaspoon sugar

  16. 2 cups hot cooked Chinese egg noodles or fine egg noodles

  17. 1 small red bell pepper, cut into bite-size strips, optional

  18. In a small bowl cover mushrooms with warm water. Let soak for 30

  19. minutes. Rinse well and squeeze to drain thoroughly. Thinly slice

  20. mushroom caps. Discard stems. Set sliced caps aside.

  21. Meanwhile cut chicken into thin bite-size strips. In a medium bowl

  22. stir together green onions, lemon grass or lemon peel, salt, and pepper. Stir in chicken. Let stand for 15 minutes.

  23. For sauce, in a small bowl stir together water, vinegar, and ginger.

  24. Set aside.

  25. Pour cooking oil into a wok or large skillet. (Add more oil as

  26. necessary during cooking.) Preheat over medium-high heat. Stir-fry

  27. garlic in hot oil for 15 seconds. Add bok choy and onion; stir-fry

  28. 2 to 3 minutes or until crisp-tender. Remove bok choy mixture

  29. from the wok.

  30. Add half of the chicken mixture to the hot wok. Stir-fry for 2 to

  31. 3 minutes or until no pink remains. Remove chicken from the wok.

  32. Repeat with remaining chicken mixture. Return all chicken to the

  33. wok. Discard lemon grass, if used. Push chicken from the center

  34. of the wok.

  35. Add sauce to the center of the wok. Cover and cook for 1 minute.

  36. Uncover wok. Add fish sauce, sugar, and mushrooms. Cook and stir

  37. for 2 minutes or until sauce is slightly reduced. Return bok choy

  38. mixture to the wok. Stir all ingredients together to coat with

  39. 1 to 2 minutes more or until heated through.

  40. Serve immediately over hot cooked noodles. Sprinkle with red sweet

  41. pepper strips, if desired.

  42. NOTE: Vietnamese dishes like this one show a marked similarity to

  43. Chinese cuisine. The differences are subtle but are noted by the

  44. use of fish sauce instead of soy sauce in this sweet-and-sour

  45. recipe.


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