Whats in your Box?
Aspagus
Bok Choy
Leaf Lettuce
Spainach
Radish
Broccoli
Fresh Basil
This will be the last for this season for Asparagus,Spinach, & Radish the Arugula is done.
Stir-Fried
Chicken with Bok Choy
In restaurants,
stir-frying is done in extra-large woks over very high heat. To approximate the
effect at home, don't crowd the meat in the pan, and make sure the wok and oil
are nice and hot before you add the chicken. Time 20 Minutes Servings: 4
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons light-brown sugar
2 boneless, skinless chicken
breasts (about 1 pound total)
4 teaspoons cornstarch
2 tablespoons vegetable oil
2 teaspoons minced peeled fresh
ginger
1 small red chile or jalapeno,
seeded and sliced
Cooked rice, for serving
In a small bowl, combine soy
sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin
strips. In a medium bowl, toss chicken with cornstarch until coated. In a large
wok or skillet, heat oil, garlic,
and ginger over medium-high until fragrant, about 1 minute. Add chicken in a
single layer, pressing against pan to sear. Cook, stirring, until lightly
browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until
bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until
sauce thickens slightly, 2 minutes. Serve over rice.