9.5 oz chicken breasts
2 tsp soy sauce
3/4 tsp oyster sauce
1/2 tsp dark soy sauce
1/2 tsp sugar
1/4 tsp baking soda
2 tbsp corn starch
1 tbsp water
1 tbsp oil
Slice chicken breasts against the grain into 1/4″ slices. Put in large bowl and top with the rest of the ingredients. Stir until a paste forms around the chicken. Place in fridge for at least 5 minutes.
Bok Choy
3 slices of ginger
1/4 tsp sugar
1/4 tsp salt
12 oz bok choy
2 tsp rice wine
Heat skillet/wok over medium high heat. Add 1 T oil, ginger, sugar, and salt. Stir.
Add bok choy and rice wine. Cook until crisp tender. Remove from pan.
Cook chicken
2 stalks of green onion, cut into green and white parts. Mince white.
5 cloves of garlic, minced
The marinated chicken
1 1/2 tsp rice wine
1 1/2 tsp dark soy sauce
1 1/2 tsp oyster sauce
Add oil to the hot pan and toss in the onion white parts. Cook for a minute or so then add the chicken and garlic.
Cook for a minute then add the wine. Cook the wine off and add the soy and oyster sauce.
Cook until chicken is almost cooked through.
Make the sauce — corn starch mixture
1 1/2tsp corn starch
3/4 cup unsalted chicken broth/water
Mix together then pour into the pan with the chicken.
Stir until it thickens then add the bok choy.
Serve over rice.
