Gingery Stir-Fried Chicken and Bok Choy
Appears in Cook's Illustrated May/June 2004
WHY THIS RECIPE WORKS
To avoid chicken that got dry and stringy when cooked on high heat, we came up with a solution: We soaked the chicken in a combination brine-marinade to add flavor and moisture. For extra insurance, we dipped the marinated pieces of chicken...