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Kelsey's Simple Stir Fry


1-2 chicken breasts, sliced thin (or shrimp - what we used tonight)
2 teaspoons cornstarch
1 tablespoon peanut or sesame oil
1 teaspoon ginger, minced
1/4 cup red bell pepper, julienne
1/4 cup green bell pepper, julienne
1/2 cup snow peas, sliced thin
1/4 cup red onion, sliced thin
2 tablespoons Asian chili sauce (sweet, garlic, etc)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 cup baby bok choy, sliced crosswise into 1/2 inch slices
1/4 cup mandarin oranges, peeled & segmented
1/4 cup green onions, thinly slice on a diagonal

Place chicken strips in a medium size bowl. Sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat oil in large non-stick skillet or wok over medium-high heat. Add minced ginger, stir 30 seconds. Add chicken; stir fry until chicken is beginning to brown an is almost cooked through, 2-3 minutes. Add bell peppers, snow peas and onion; toss for 1 minute. Add sweet chili sauce, soy sauce and rice vinegar; boil until sauce thickens slightly, tossing to blend, about 1 minute. Stir in bok choy, mandarin oranges, and scallions. Stir-fry just until bok choy is just wilted. Season to taste with salt and pepper. Transfer to serving dish and top with remaining green onions.

(Kelsey Nixon Egan)

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