1 bunch Bok Choy1 zucchini, julienned
1/2 onion sliced
1 cup jicama, peeled &
1 red pepper, julienned or combination (I used orange and red.)
3-4 boneless chicken breasts
1-2 TBS vegetable oil or olive
1/2 tsp. sesame oil (optional)
2 garlic cloves.
Sechuan stir fry sauce
Slice chicken into thin, bite-size pieces. Marinate an hour or so in the sechuan sauce. When slicing the bok choy, separate the leaves from the stocks. Over medium high heat, stir fry chicken in oils until lightly browned. Remove to serving dish. Add vegetables (except dark green leaves of bok choy,) and garlic. Stir fry about 2 minutes. Add leaves until wilted. Add chicken back in pan and mix together. Stir in sechuan sauce to taste. (1-2 TBS, more can be added to individual servings at the table.) Serve over rice or noodles.
(Sorry this one's blurry.)
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