Recipe By: Dave Mathews, adapted from cooks.com
Serving Size: 4
Preparation Time: 20Min
FOR SAUCE:
4 tbsp. low-sodium soy sauce
2 tbsp. orange juice
2 tsp. dark sesame oil
2 tsp. honey
2 tsp. crushed red pepper
1 tsp. cornstarch
STIR-FRY
1 tbsp. canola oil
3/4 lb chicken breast halves, cut into thin strips
1 cup sliced Mushrooms
1 tbsp minced fresh ginger
3 minced garlic cloves
2 cups sliced bok choy
1 cup snow peas
1 red bell pepper, cut into thin strips
1. In bowl, stir together all sauce ingredients. Heat wok or lg skillet over high heat. Add oil, coat bottom. Add chicken, stir-fry 4-5 min, remove chicken, keep warm. If needed add more oil to skillet or wok. Add ginger and garlic, cook 30 seconds. Add bok choy, snow peas, and bell pepper. Stir-fry 1-2 minutes or until vegetables are crisp-tender.
2. Return chicken to wok. Stir in sauce. Bring to boil, stirring constantly. 3. Serve with Balsamic Rice
