Penang Chicken

Total Time: 40 mins Preparation Time: 35 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 2 tablespoons soy sauce
• 1/2 teaspoon sugar
• 1 tablespoon wine
• 1 tablespoon cornstarch
• 1 teaspoon asian chili sauce
• 1 tablespoon rice vinegar
• 1 tablespoon indian curry paste, your choice of heat level
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/4 cup chicken stock or 1/4 cup water
• 12 ounces boneless skinless chicken breasts
• 1/4 cup vegetable oil
• 1 tablespoon chopped garlic
• 1 inch piece ginger, peeled and thinly sliced
• 1 cup onion, large diced
• 1 red pepper, large diced
• 3 tablespoons fresh cilantro leaves
• 4 cups baby bok choy, steamed
• cooked noodles or rice, for serving

Recipe

• 1 combine marinade ingredients in a large bowl. set aside.
• 2 combine seasoning sauce ingredients together. set aside.
• 3 cut the chicken into thin slices. place it in the marinade and mix well. let sit for at least 30 minutes, then drain off excess marinade before cooking.
• 4 heat the oil over high heat. add the chicken and stir fry for 1-2 minutes, until nearly cooked through.
• 5 remove the chicken with a slotted spoon and set aside.
• 6 stir fry the garlic and ginger for about 30 seconds, taking care not to burn them.
• 7 add the onion and red pepper, and stir fry for 2 minutes.
• 8 return the chicken to the pan, cook for 1 minutes, just until cooked through.
• 9 mix in the seasoning sauce, bring to a boil, then toss in the bok choy and sprinkle on the cilantro.
• 10 serve over noodles or rice.