Asian Stir-Fried Chicken

Asian Stir-Fried Chicken

Cook Like A Chef

3 chicken, breasts, boneless, skinless
pepper
2 tbsp sesame oil
2 garlic, cloves, chopped
2 inch fresh ginger
1 head rapini
1 small head baby bok choy
1 head gai lan, (Chinese broccoli)
2 tbsp oyster sauce
2 tbsp teriyaki sauce
2 tbsp Hoisin sauce
1 tbsp soy sauce
1 cup bean sprouts
2 tbsp sesame seeds, toasted
2 scallion, chopped

Directions:Asian Stir-Fried Chicken

Lay the chicken breasts flat on a board and cut them into long strips. Season with pepper.

Chop the largest bok choy leaves if necessary. Blanch the bok choy, rapini and gai lan in boiling salted water. Toast the sesame seeds in a dry frying pan over a medium heat until golden brown.

Add the sesame oil to a hot wok over a high heat. Add the chicken and brown. Add the garlic, some chopped fresh ginger and then the gai lan, rapini and the bok choy. Allow to cook for a minute, tossing all
the time.

Add the oyster, hoisin, terryaki and soy sauces. Toss until the sauces bubble. Remove from the heat and just before serving turn in the bean sprouts, which should remain crisp. Serve with toasted sesame seeds and scallions sprinkled over the top. Serve over Asian noodles.