Gingery Stir-Fried Chicken and Bok Choy

Name: Gingery Stir-Fried Chicken and Bok Choy
Yield: Serves 4 as a main dish with rice
Cuisine: Chinese
Ingredients: 1/4 cup, soy sauce; 1/4 cup, dry sherry; 1 cup, water; 1 pound, boneless, skinless chicken breasts, trimmed of excess fat , and prepared according to illustrations below; 2 tablespoons, toasted sesame oil; 1 tablespoon, cornstarch; 1 tablespoon, unbleached all-purpose flour; 1/4 cup, low-sodium chicken broth; 2 tablespoons, dry sherry; 1 tablespoon, soy sauce; 1 tablespoon, oyster sauce; 1/2 teaspoon, toasted sesame oil; 1 teaspoon, cornstarch; 1 teaspoon, granulated sugar; 1/4 teaspoon, red pepper flakes; 4 teaspoons, minced fresh ginger (from 1 1/2-inch piece); 1 medium clove, garlic, minced or pressed through garlic press (about 1 teaspoon); , peanut oil or vegetable oil; 1 small head, bok choy (about 1 pound), stalks and greens separated, stalks cut on bias into 1/4-inch slices and greens cut into 1/2-inch strips; 1 , small red bell pepper, cut into 1/4-inch strips

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Appears in Cook's Illustrated May/June 2004

SERVES4 as a main dish with rice

TIME1 hour, plus 20 minutes marinating

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...

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