I just wanted something light and healthy since I had ice cream twice yesterday.

It was so good.

2 big boneless, sliced into strips ,chicken breast

4 tablespoons soy sauce

2 tablespoons cornstarch

4 tablespoons oil

One chopped jalepeno pepper

2 tablespoons sesame oil

6 cloves chopped garlic

One chopped shallot

1 1/2 inch fresh chopped ginger

2 stalks chopped celery

One red sliced pepper

2 cups sliced mushrooms

3 cups chopped baby bok choy

2 more tablespoons soy sauce

3 diced scallions

3 tablespoons crunchy peanut butter

Hot sauce or chili sauce for a condiment

Cut everything up before you start because this has to cook on a high heat and you won’t have time to chop while you are stir frying.

Mix the cornstarch and soy sauce together.

Add the chicken strips and mix well

Heat three tablespoons oil till it is hot

Add half the garlic, all the ginger and the chopped jalepeno

Cook for one minute

Add the chicken

Spread it out to a single layer and leave it alone until a crust forms and then start stir frying

Cook till’ it is well done and remove to a plate

Place the remaining tablespoon of oil in the pan and add the remaining garlic and shallot

Cook for one minute

Add the celery and stir fry for a minute

Add the mushrooms and peppers and stir fry for another minute

Add the bok choy and stir fry for another minute

Add the chicken back into the pan

Add the sesame oil and the soy sauce

Stir fry till everything is combined but don’t over cook the vegetables. They should be crunchy.

Add the peanut butter on top and mix it in. Extra peanuts can be added if you like.

The peanut butter can also be eliminated if you don’t like it.

Garnish with the scallions.

Published by cmangoff

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