2 chicken breasts
salt and pepper
2 tablespoons cornstarch
2 egg whites
20-24 ounces baby bok choy
4-6 ounces of water chestnut, drained
4 tablespoons canola or vegetable oil for frying, divided
4 plump garlic cloves
1 inch chunk ginger
2 tablespoons rice wine (or mirin)
1 cup chicken broth or water
1 tablespoon oyster sauce
1 tablespoon cornstarch mixed in 2 tablespoons water
2 teaspoon sesame oil
Notify me of follow-up comments by email.
Notify me of new posts by email.