This recipe is based off of a recipe from my all time favorite food magazine, Everyday Food (Martha Stewart). I did not have bok choy, so I replaced it with some Costco frozen sauted veggies, and it was awesome. Those veggies surprise me everytime I use them, and of course they are lasting a really long time! Also, to my vegetarian friends: I think this recipe without the chicken would still be tasty becuase the sauce is so good. Give it a try and let me know!
- 1/4 cup low-sodium soy sauce
- 1 T. rice vinegar
- 2 t. light brown sugar
- 2 boneless, skinless chicken breasts
- 5 t. flour
- 3-4 dashes Old Bay Seasoning
- fresh gound pepper
- 2 T. vegetable oil
- 2 garlic cloves, thinly sliced
- 2 t. minced peeled fresh ginger
- 4 cups vegetables, prepped for sauteing
- 1 small 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, combine flour, Old Bay Seasoning, and a generous amount of ground pepper. Toss chicken with flour mixture until coated.
- In a large skillet, heat oil, garlic, and ginger over medium-high until fragrent, about 1 minute. Add chicken in a single layer, pressing again pan to sear.
- Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes.
- Add vegetables and jalepeno, cook stirring frequently.
- Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes.
- Serve over rice.