Bok Choy Chicken Stir-fry in Garlic Sauce

Serves 3 - 4

Ingredients:

3 medium chicken breasts, boneless and skinless

3 large bok choy stalks with leaves

Chicken Marinade:

1 TB Chinese rice wine or dry sherry

1 green onion, diced

2 tsp cornstarch

Sauce:*

1/4 cup low-sodium chicken broth

2 TB water

1 tsp white rice vinegar

1/2 tsp black rice vinegar

1 clove garlic, finely chopped

1/4 tsp salt

dash freshly ground black pepper

1 tsp cornstarch mixed with 4 tsp water

4 - 5 TB oil for stir-frying

Directions:

Cut the chicken into thin strips about 2-inches long.

Add the rice wine or sherry,

green onion and the cornstarch.

Marinate the chicken for 30 minutes.

While the chicken is marinating,

prepare the bok choy and the sauce.

Separate the bok choy leaves and stalks,

and cut both cross-wise into thin strips.

Combine the sauce ingredients and set aside.

Combine the cornstarch and water in a small bowl

and set aside.

Heat wok and add 2 TB oil.

When oil is ready,

add the chicken and stir-fry until it turns

white and is nearly cooked.

(Stir-fry in two batches if necessary).

Drain the Stir-fried chicken on paper towels.

Clean out the wok and add 2 - 3 TB oil.

When oil is ready, add the bok choy stalks.

Stir-fry briefly and add the leaves.

Push the bok choy up to the sides of the wok

and add the sauce in the middle.

Turn up the heat to bring to a boil.

Add the cornstarch/water mixture to the sauce

and stir rapidly to thicken.

Add the chicken. Mix through and serve hot.

Nutritional Breakdown per serving (based on 3 servings

and 4 TB oil for stirfrying): 451 calories (kcal);

21 g Total Fat, (18 g Monounsaturated Fat), 57 g Protein;

5 g Carbohydrate; 137 mg Cholesterol; 818 mg Potassium,

424 mg Sodium; 1g Fiber