Stir Fried Chicken, Mandarins, Walnuts & Bok Choy

Usually  I am not a big fan of fruit in my savory dishes,
but here it just seemed to be the right thing to add, and
it made the taste so much more rounded.
The mandarins were a bit on the acidic side, not very sweet,
I think that’s what made it at the end. Very enjoyable dish  🙂

Ingredient’s :

Chicken Breast,  wing separated, cut into large strips
Bok choy,  cut on the bias
Mandarines,  peeled, segmented
Walnuts, shelled, halved
Chilies,  finely sliced
Cilantro,  coarsely chopped
Sesame seeds,  toasted,
Chicken stock,
Kosher salt,
Corn starch,
Garlic paste,
Ginger,  grated
Soy sauce,
Oyster sauce,
White wine,
Sesame oil,
Peanut oil,  to saute

Method :

Silken chicken by mixing corn starch,
egg white and water with seasoning and chicken.
Saute chicken wings until almost done, add breast
strips and cook until golden and 3/4 cooked.
Remove chicken, set aside. Sautee bok choy,
add garlic, ginger, chilies, walnuts and mandarines.
Deglaze with a bit of chicken stock and white wine,
simmer for one minute only. Remove from heat,
add the chicken, sprinkle with sesame seeds and
serve with soy sauce and chili sauce.

Bon Appetit !   Life is Good !


  1. Pat, no need 🙂
    Just don’t cook beyond 161 F.The carryover heat will then cook it all the way while all the juices are still inside. Same for grilling, roasting, etc.


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