Perfect for 12” Deep Fry Pan - Serves 4

Full flavored tender chicken combined with lightly cooked vegetables makes this a quick and very healthy mid-week meal.  Marinating the chicken (use the ready sliced chicken strips for speed) for just a few minutes while preparing the vegetables makes all the difference to the overall flavor of this recipe.

INGREDIENTS:
1 lb. boneless and skinless chicken breasts (or 1 pkg. 12 oz. ready sliced strips)
2 tablespoons dark soy sauce
2 tablespoons rice wine or dry sherry
1 garlic clove, crushed
1 piece fresh ginger root (1 inch), chopped finely
4 scallions
4 oz. snow peas
4 oz. bok choy
2 tablespoons peanut oil
1 can bamboo shoots, drained
2 tablespoons hoisin sauce
Freshly ground black pepper
2 level teaspoons sesame seeds

1. Slice chicken into long finger sized strips and put into a non-metallic dish with the soy sauce, rice wine or sherry, garlic and ginger. Leave to marinate while preparing the vegetables.

2. Trim the onions, discarding most of the top green part and the root end. Cut the remainder into thin slices. Wash and dry the snow peas, slice lengthwise into thin strips. Wash the bok choy thoroughly, dry and chop into bite sized pieces.

3. Heat one tablespoon of the oil in the fry pan over a medium heat. Add the scallions and sauté for 1 minute. Remove chicken from marinade and pat off excess with a paper towel. Add chicken and stir-fry briskly for 4 – 5 minutes until cooked through and browned on all sides. Using a slotted spoon remove the chicken from the fry pan and keep hot.

4. Add remaining oil to the pan and, when hot, add the snow peas and bok choy. Stir-fry for just 1 – 2 minutes then add the bamboo shoots. Cook 1 – 2 minutes more. 

5. Return the chicken to the pan with the hoisin sauce and 2 tablespoons of water. Toss to coat. Season with a little black pepper.  Serve over white or brown rice & sprinkle top with sesame seeds.