1/4 cup soy sauce
2 cloves garlic, finely chopped
1 TBlsp each : cornflour, brown sugar
1 thumb ginger, peeled and finely chopped
500g skinned and boned chicken thighs, cut into strips
2 TBlsp peanut oil
1/2 cup mushrooms sliced
1/2 capsicum sliced
3 spring onions finely sliced
1/4 cup sherry
2 bunches of Bok Choy, ends trimmed, rinsed, and chopped into 2cm dice
coriander leaves for garnish
In a medium to large bowl, combine the soy sauce, garlic, cornflour, sugar and ginger.
Add the chicken and toss to coat. If possible, leave the chicken to marinate for an hour or two, covered, in the refrigerator.
Heat the oil in a wok or large frying pan. Stir-fry the vegetables and onion for 2-3 minutes until the chicken is golden brown.
Add the sherry and bok choy and stir-fry for about 3 minutes. Serve immediately over cooked rice or noodles with a garnish of coriander.
Angela Bloomfield has kindly donated this recipe to our SPCA Blue Tick Cookbook 'Made with Love’. All the royalties from this cookbook go to SPCA New Zealand. Buy your copy here.
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