Thai Chicken and Ginger Stir-fry

Utensil

Saladmaster Machine

Saladmaster Wok

Yield

6 servings

Ingredients

Boneless skinless chicken breast

1 tsp. Sesame Oil

1 lb. Boneless skinless chicken breast cut in strips

2 tsp. finely grated fresh gingerroot

1 Fresh garlic clove minced

¼ tsp. Dried crushed chillies

1 tsp. Chinese 5 Spice

8 Fresh button mushrooms thinly sliced

2 Tbsp. cashews

1 medium carrot, thinly sliced

1 small onion cut in wedges

3-4 cups Bok Choy, sliced

1 tsp. Sesame seeds

Tangy Sauce:

¼ cup brown sugar

1 Tbsp. cornstarch

¼ cup cold water

2 Tbsp. red wine vinegar

2 Tbsp. lemon juice

1 Tbsp. Soy sauce

Directions

1. Combine the last 6 ingredients for the Tangy Sauce in a small bowl and set a side.

2. Combine sesame oil, chicken, ginger, garlic, Chinese 5 spice and chilies and marinate for 15 minutes.

3. Heat Saladmaster Wok on medium-high. Fry the chicken for about 5 minutes until it begins to brown.

4. Add carrot, onion, bok Choy, mushrooms and stir-fry for another 5 minutes.

5. Push the mixture up the side of the Wok making a well in the centre. Add the Tangy Sauce and fold the mixture into the sauce. Cover with lid and cook on medium, cook on low for about 3-5 minutes or until mixture has thickened. Sprinkle with sesame seeds and cashews. Serve over rice.