- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
"This recipe is written for 6 servings because you will want leftovers for midnight snacking. Mix and match the vegetables as you like. Serve with white rice or thin Chinese noodles." –Rach
For the chicken, thinly slice the meat on an angle. Combine the wine or sherry and soy sauce with cornstarch to make a slurry and season chicken with pepper, if using. Add chicken to plastic bag, add the slurry and combine, let stand until vegetables are prepped.
For the sauce, combine the ingredients in small bowl and whisk up again just before adding to dish to re-combine the starch, which may settle.
For the vegetables, heat a large nonstick skillet over medium-high heat, and add 2 tablespoons oil, 2 turns of the pan. In batches, cook half the chicken, browning on both sides, 4 minutes total, remove, repeat. Add remaining oil and onion and soften a couple of minutes, add the crunchy vegetables and cook to soften 3 to 4 minutes more, add leek or any leafy greens and garlic and toss 2 minutes, add bamboo, baby corn, chicken and sauce and heat through to combine 2 minutes. Serve with thin noodles or rice.