Chicken Stir Fry

1/2 lb. boneless chicken, sliced thin

Marinade:
1 clove garlic, minced
1 tsp. grated ginger
1 Tbsp. soy sauce
2 tsp. sesame seed oil
1/4 tsp. sugar
1 Tbsp. rice wine (sake)
1 Tbsp. cornstarch

3 Tbsp. oil

2 Tbsp. rice wine
1 Tbsp. soy sauce

1/2 cup sliced onions
1/4 cup sliced carrots
1 cup sliced fresh mushrooms
1/2 cup peanuts
1 black mushroom (shitake), soaked and sliced
2 cups chinese greens and other veggies (zuchini, celery, water chestnuts, etc.)

1/2 cup chicken (soup) stock
1/4 tsp. salt
cornstarch and water for thickening

1) Marinate the chicken for 1/2 hour or more.
2) Heat wok, add 2 Tbsp. oil and stir-fry chicken on very high heat until all meatturns white. Add rice wine and soy sauce. Allow liquid to reduce. Remove and set aside.
3) Clean wok, heat until hot and add 1 Tbsp. oil. Stir-fry all veggies, add soup stock and bring to a boil cooking the veggies quickly. Season with salt and thicken with cornstarch mixture (1 tsp. or so cornstarch and 1/3 cup water or so)
4) Serve veggies over rice and top with hot chicken.

Serves 4

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