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Quick Chicken Stir Fry
Serves 4
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 hen you're rushing to put dinner on the table, it's nice to have a recipe that can be prepared quickly and with little fuss. This recipe is it. Partially freezing the chicken is not essential, but it makes it easier to cut. You can also prepare the chicken in the morning and marinate it all day. You can save even more time by substituting medium peeled and deveined shrimp for the sliced chicken since they don't need to be frozen or sliced and they cook faster. If you like a starch with your dinner, add some quick cooking brown rice and you're ready to go in just a few minutes.
Ingredients:
- 3 tablespoons East-West sweet ginger teriyaki sauce
- 3 tablespoons sake
- 1/2 teaspoon cornstarch
- 3/4 pound Rosie organic boneless skinless chicken breast held in the freezer for 10-20 minutes
- 4 teaspoons toasted sesame oil or canola oil
- 1 package Harvest Asparagus Sauté
- 1 medium carrot, peeled and thinly sliced on the diagonal
- 1 head bok choy, bottom trimmed, thinly sliced crosswise
- 1 tablespoon toasted sesame seeds
Instructions:
Combine stir fry sauce, sake and cornstarch in a bowl. Whisk to dissolve cornstarch.
Slice chicken into thin, uniform pieces, about 1/2 inch thick and 1 1/2 inches long. Mix with marinade and let stand while you prepare other ingredients.
Heat oil over medium-high heat in a large skillet or wok. Add Asparagus Sauté and cook five minutes, stirring often. Add carrots and bok choy and mix. Stir in the chicken and marinade. Cover with a baking sheet and cook, stirring occasionally to turn the chicken, for six minutes. Uncover and cook one to two more minutes. Remove from heat and transfer to a serving dish. Garnish with sesame seeds.
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