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Chicken Stir-Fry w/Asparagus, Bok Choy And Oyster Sauce

chicken - breast, stirfry - chicken

12 ounces skinless boneless chicken breast; cut into thin strips
2 teaspoon vegetable oil
2 cups asparagus; cut into 1-inch pieces
1 cup red peppers; sliced
4 cups bok choy or napa cabbage; sliced
1 cup water chestnuts; sliced
----SAUCE----
3/4 cup chicken stock
3 tablespoons oyster sauce
1 1/2 tablespoons rice wine vinegar
2 tablespoon honey
1 tablespoon soy sauce
1 tablespoon cornstarch
1 1/2 teaspoons garlic; minced
1 1/2 teaspoon ginger root; minced
1/2 cup green onions; chopped

Sauce: In bowl, whisk together stock, oyster sauce, vinegar, honey, soya sauce, cornstarch, garlic and ginger; set aside. In a nonstick skillet or wok sprayed with vegetable spray, stir-fry chicken strips for 3 to 4 minutes, stirring constantly, or until just cooked at center. Remove chicken from skillet. Heat oil in skillet over high heat. Add asparagus and red pepper strips and stir-fry for 3 minutes, stirring constantly, or until tender-crisp. Add bok choy and water chestnuts and stir-fry for I minute or until bok choy wilts. Stir sauce again and add to wok along with chicken strips. Cook for 2 minutes or until thickened slightly. Garnish with green onions.

Contributor: Rose Reisman's Enlightened Home Cooking

Yield: 4 servings

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