Shanghai Chicken

By Janet-2

Ingredients

• 2 boneless chicken breasts
• ¼ cup chicken broth
• 1 tsp. sesame oil
• 2 tbsp. soy sauce
• 1 tbsp. dry sherry
• 1 tbsp. water
• 1 tsp. honey
• 1 carrot, shredded
• 1 vidalia onion or other sweet onion, chopped
• 1 cup bok choy

Preparation

Step 1

Using a meat mallet, pound the chicken until ¼ inch thick. Blot dry. Place wok over high heat and spray lightly with salt. After salt darkens, add chicken and cook until lightly browned. Turn and cook other side. Add broth and steam for 1 minute. Remove chicken from wok.

Add sesame oil, soy sauce, sherry, water, and honey. Stir to blend. Simmer until thick and syrupy. Return chicken to sauce and heat until hot through. Add bok choy, carrot and onion during the last minute.