Marinated chicken with spring vegetables and ginger-garlic sauce

Serves 4

CHICKEN

1/2	pound skinless, boneless chicken breast, thinly sliced
1/2	tablespoon sesame oil
3	tablespoons soy sauce
1	teaspoon hoisin sauce
1	tablespoon Chinese rice wine
1/4	cup vegetable or chicken stock

1. In a bowl, toss the chicken and sesame oil; cover and refrigerate for 10 minutes.

2. In another bowl, combine the soy sauce, hoisin sauce, rice wine, and vegetable or chicken stock; set aside.

VEGETABLES

1	tablespoon vegetable oil
1	clove garlic, finely chopped
1	piece (1-inch) fresh ginger, finely chopped
3	scallions, trimmed and cut into 1/4-inch lengths
2	carrots, sliced
1/2	jicama, peeled and sliced
5	shiitake mushrooms (caps only), sliced
3	stalks Chinese broccoli, trimmed and cut on the diagonal into 1 1/2-inch lengths
1/4	cup water
1	red bell pepper, cored, seeded, and cut into 1-inch squares
2	heads baby bok choy, root ends trimmed and leaves halved lengthwise
1	tablespoon sesame seeds (for sprinkling)

1. Set a wok over high heat and let it sit for a few minutes or until hot. Add the oil, swirling to coat the sides of the pan. Add garlic and ginger and cook, stirring constantly, for 10 seconds. Add the scallions and carrots. Stir-fry for 30 seconds.

2. Add the jicama, mushrooms, and broccoli. Stir-fry for 1 minute.

3. Add the water and chicken pieces. Stir thoroughly, cover the wok, and cook for 3 minutes.

4. Add the bell pepper, bok choy, and the soy sauce mixture. Stir-fry for 1 minute. Continue cooking, stirring often, until the chicken is cooked through, the greens are wilted and tender, and the sauce is reduced slightly but still pools in the bottom of the wok. Do not overcook.

5. Spoon the chicken and vegetables onto each of 4 dinner plates and sprinkle with sesame seeds. Serve with steamed brown rice.

Adapted from Kids Can Cook

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