A while back, I was looking for a soy free way of making a really good stir fry. I stumbled upon this recipe (from Real Simple magazine) and knew it was the one because it only required 1 tablespoon of soy. So, I normally just omit the soy sauce, adding just a few extra pinches of Kosher salt to make up for the saltiness. This is a very delicious and light (in color and flavor) sauce that has become our favorite! Fresh ginger and sesame oil really bump up the flavor factors here. We’ve also done this with vegetables only, sometimes substituting shrimp for the chicken. Play around with various vegetables as well. It’ll be a different delicious meal every time you make it!
12 ounces bok choy or baby bok choy, sliced into 1 1/2-inch strips, stems separated from leaves
1/3 pound (1 1/2 cups) snow or sugar snap peas
Cook the rice according to the package directions.
Meanwhile, in a bowl, combine the chicken broth, wine, soy sauce, sugar, sesame oil, cornstarch, and ½ teaspoon salt, stirring until the cornstarch dissolves.
Heat 1 tablespoon of the olive oil in a saucepan over medium-high heat for 30 seconds. Add the scallions and ginger and stir-fry until fragrant, about 15 seconds. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until sauce thickens slightly, about 1½ minutes. Pour into a bowl; set aside.
Heat a wok or large skillet over high heat. Add 2 tablespoons olive oil and heat for 30 seconds. Add the chicken and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate.
Wipe out the pan. Reduce heat to medium-high. Add the remaining ½ tablespoon oil and heat for 30 seconds. Add the carrots and ⅓ cup water, cover partially, and cook, stirring occasionally, until almost tender, about 2 minutes.
Add the bok choy stems, cover, and cook for 2 minutes. Add the bok choy leaves and peas and toss gently. Add the sauce and increase heat to high. When it starts to bubble, add the chicken. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.