 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | tablespoon | olive oil, extra virgin | 2/3 | clove | garlic minced | 1/2 | teaspoon | ground ginger, dry | 1/4 | onion | 1 medium onions sliced | 1/2 | tablespoon | oriental sauces Oyster Sauce | 1/8 | teaspoon | granulated sugar | 2 1/2 | leaves | Bok Choy | 1 | medium | Baby carrots, organic | 1/3 | cup, chopped | snow peas | 1/4 | tablespoon | Reduced Sodium Soy Sauce | 1/8 | teaspoon | sesame oil | 1/4 | tablespoon | Cornstarch dissolved in 1 tblspn of water | 1/2 | breast, bone removed | 4 oz chicken breast halves, boneless, skinless | 1/4 | cup | bean sprouts |
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Steps
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Sequence
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Step
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| | 1 | Cut chicken into bite size pieces. In a large skillet cook chicken and garlic in oil until done. Remove chicken to plate leaving any liquid in skillet. Keep warm. | | 2 | Add ginger and onions to skillet and stir-fry on medium heat. Add sugar, bok choy, carrots, snow peas and bean sprouts. Stir. Add soy sauce and sesame oil. Stir. Mix together the cornstarch mixture with oyster sauce. Add to skillet. Stir and continue turning mixture. Add cooked chicken to heat. |
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