Stir-Fry Spicy Ginger Chicken

SAUCE:
2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon dark sesame oil
1 teaspoon honey
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon cornstarch

STIR-FRY
1 tablespoon vegetable oil
3/4 lb. boneless skinless chicken breast halves, cut into thin strips
1 tablespoon minced fresh ginger
3 garlic cloves
2 cups sliced bok choy
1 cup snow peas
1 red bell pepper, cut into thin strips

In a small bowl, stir together all sauce ingredients.

Heat wok or large skillet over high heat until hot. Add oil; tilt wok to coat bottom and sides. Add chicken; stir-fry 4 to 5 minutes or until chicken is no longer pink. Remove chicken, cover loosely to keep warm.

If necessary, add an additional 1 teaspoon oil to wok. Add ginger and garlic; cook over high heat 30 seconds. Add bok choy, snow peas, and bell pepper; stir-fry 1 to 2 minutes or until vegetables begin to brighten in color. Return chicken to wok; stir in sauce. Bring sauce to a boil, stirring constantly.

4 servings; PER SERVING: 180 calories, 7 g total fat, 21 g protein, 8.5 g carbs, 45 mg cholesterol, 580 mg sodium, 2 g fiber.

- Cooking Pleasures February/March 2009