Thai Chicken and Ginger Stir-fry

Utensils

Food cutter
Wok or large skillet

Ingredients

1 tsp. Sesame Oil
1 lb. Boneless skinless chicken breast cut in strips
2 tsp. finely grated fresh ginger root
1 fresh garlic clove minced
¼ tsp. dried crushed chillies
1 tsp. Chinese 5 Spice
1/2 tsp. Darn Good Seasoning
8 Fresh button mushrooms thinly sliced (#4 cone)
2 Tbsp. cashews
1 medium carrot, thinly sliced (#4 cone)
1 small onion cut in wedges
3-4 cups Bok Choy, sliced
1 tsp. Sesame seeds

Sauce:


¼ cup brown sugar
1 Tbsp. cornstarch
¼ cup cold water
2 Tbsp. red wine vinegar
2 Tbsp. lemon juice
1 Tbsp. Soy sauce

Directions

1. Combine the last 6 ingredients for the Sauce in a small bowl and set a side.
2. Combine sesame oil, chicken, ginger, garlic, Chinese 5 spice, Darn Good Seasoning and chilies and marinate for 15 minutes.
3. Heat  Wok or Skillet on medium-high. Fry the chicken for about 5 minutes until it begins to brown.
4. Add carrot, onion, bok Choy, mushrooms and stir-fry for another 5 minutes.
5. Push the mixture up the side of the Wok making a well in the center. Add the Sauce and fold the mixture into the sauce. Cover with lid and cook on medium, cook on low for about 3-5 minutes or until mixture has thickened. Sprinkle with sesame seeds and cashews. Serve over rice.