Bok Choy Challenge: Day two

My next recipe was a chicken stir fry. It was good and very easy to do.

Marinade the chicken.
Cut the vegetables up.
Place the chicken in the hot oil and stir quickly.

Add the vegetables and cook until tender add the cornstarch mixture to thicken.

Chicken Stir-fry With Bok Choy and Garlic Sauce (about.com)
•3 medium chicken breasts, boneless and skinless
•3 large bok choy stalks with leaves
•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
•Other:
•1 teaspoon cornstarch
•4 teaspoons water
•4 to 5 TB oil for stir-frying, as needed
Preparation:
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-fry2 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. Serves 4.

Nutritional Breakdown per serving (based on 3 servings and 4 TB oil for stir-frying): 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