Ginger Chicken

• 3 Tbsp. dry sherry
• 3 Tbsp. soy sauce
• 2 Tbsp. hot bean sauce
• 1 tsp. water
• 2 Tbsp. cooking oil
• 1 Tbsp. ginger root, grated
• 1 c. carrot, bias sliced
• 3 1/2 c. bok choy, sliced
• 2 c. fresh pea pods, tips and strings removed
• 3 green onions, bias sliced into 1 inch pieces
• 2 c. hot cooked rice
• 1 tsp. cornstarch
• 1 1/2 lb. whole medium chicken breasts, skinned and boned

1. Stir
2. together sherry, soy sauce, bean sauce, water and cornstarch.
3. Set
4. aside.
5. Rinse chicken and pat dry.
6. Cut into thin
7. bite-size
8. strips.
9. Preheat
10. a wok or large skillet over high
11. heat.
12. Add
13. 1 tablespoon of the oil.
14. (Add remaining oil as necessary during cooking.) Stir-fry ginger root in hot oil for
15. 15 seconds.
16. Add carrots and stir-fry for 2 minutes.
17. Add bok choy, pea
18. pods and onions;
19. stir-fry for 2 to 3 minutes, until crisp-tender.
20. Remove vegetables from wok or skillet.

sherry, soy sauce, hot bean sauce, water, cooking oil, ginger root, carrot, bok choy, fresh pea pods, green onions, rice, cornstarch, chicken breasts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1040972 (may not work)