Stir-fried chicken with bok choy from Everyday Food Magazine, April 2012: The How-To Issue (page 84)

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Notes about this recipe

  • Cheri on April 24, 2012

    This was ok. Coating the chicken with cornstarch, gave a nice light "crust" to each piece. I didn't have any chili peppers and substituted a red bell pepper. Soy sauce was a little over powering. It could have used a few cashews sprinkled on top. I would make this again in a pinch, but not seek it out as a favorite.

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