-slice chicken in half and then quarter slices
-kikkoman stir-fry sauce
-kung pao stir fry sauce, any
-hoison sauce, any
-soy sauce
-white pepper
-cornstarch
-marinate chicken for an hour
-before u cook it, keep at room temperature for an hour at least
-fry chopped garlic, don't let burn
-stir fry chicken, half cooked and sear it so that it fluffins up and cooks on the outside
-put on high fire to cook the outside
-add the three sauces, couple tablespoons of each, hoisen put one tablespoon and taste because its sweet..have to taste (lower heat)
-add baby bok choy and put on high then cover
Note: I couldn't find the Kung Pao stir fry sauce last time, but I found a szechuan stir fry sauce that I used instead...it was good but too spicy for me!
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