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Stir-fries
continued
Lemon chicken
2
1
⁄
4
lb (1 kg) chicken breast fillets, sliced
into strips
2 egg whites, lightly beaten
1 teaspoon finely chopped minced ginger
1 c
love garlic, crushed
2 tablespoons cornstarch, divided
1 cup (250ml) peanut oil
1 cup (250ml) fresh lemon juice
1
⁄
4
cup (55g) white sugar
2 tablespoons (30ml) water
1. Toss chicken strips into the egg white, ginger,
garlic and 1 tablespoon cornstarch, and mix well.
2. Refrigerate for 1 hour.
3. Heat the wok on high sear setting and add the oil.
Add the chicken strips one at a time. Cook in
small batches until golden, then remove.
4. Add the lemon juice and sugar to the wok and
bring the mix to a boil.Then whisk in 1 tablespoon
(20ml) cornstarch mixed with water. Reduce the
heat after the cornstarch has been added to
setting 8.
5. Return the chicken to the wok and stir to coat in
the lemon sauce.
Serve with fried or boiled rice.
Chicken with plum sauce
and bok choy
2
1
⁄4lbs (1kg)) boneless chicken thighs,
cut into strips
2 tablespoons (30ml) dry sherry
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) vegetable oil
1 medium Spanish onion, diced
1
⁄2 cup (125ml) plum sauce
1 bunch bok choy, sliced
1 small can (8oz) water chestnuts
1. Place the chicken into a bowl and mix with the
sherry and soy.
2. Heat the wok on high sear setting. Heat the oil and
add the onion and stir fry for 2 minutes. Add the
chicken and plum sauce and cook for 2 minutes.
Reduce the heat to setting 6 and simmer the
chicken for 10 minutes.
3. Add the bok choy and water chestnuts, increase
the heat to setting 14, stir fry until the bok choy
has wilted.
Serve with steamed egg noodles.
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