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Easy Wok Chicken And Greens

chicken - breast, stirfry - chicken

4 boneless skinless chicken breasts; (1 lb)
2 tablespoon vegetable oil
6 cups dark leafy greens
4 cloves garlic; minced
----SAUCE----
2 tablespoon soy sauce
2 tablespoon ketchup
1 tablespoon (each) sesame oil and cider vinegar
dash hot pepper sauce
1/2 cup chicken stock or water
2 tablespoon cornstarch
1 tablespoon granulated sugar

Although this may seem like a lot of greens, they wilt during cooking to just the right amount. Buy 1 lb bok choy and one bag of fresh spinach for this amount. Or you may want to try an assortment of greens, such as Swiss chard, kale, Chinese broccoli or rapini. Sauce: Whisk together soy sauce, ketchup, oil, vinegar and hot pepper sauce; brush 2 tablespoon over chicken. Whisk stock, cornstarch and sugar into remaining soy mixture; set aside. In wok, heat half of the oil over high heat; place chicken close together on bottom of pan. Reduce heat to medium; cook, turning once, for 8 to 10 minutes or until no longer pink inside. Transfer to plate; slice across the grain. Cover and keep warm. Meanwhile, cut stems of greens crosswise or lengthwise into 1/4-inch pieces. Cut leaves into 2-inch pieces. Set aside separately. Heat remaining oil in wok over high heat; stir-fry garlic for 30 seconds. Add stems; stir-fry for 1 minute. Add leaves and sauce; stir-fry for 1 to 2 minutes or until greens are wilted and sauce is thickened. Add chicken; toss to combine.

Contributor: Canadian Living Magazine - October, 1998

Yield: 4 servings

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