Avoiding Additives and Preservatives

Use tamari instead of soy sauce, because it uses alcohol as a preservative, not sodium benzoate. Look for a balsamic vinegar with only naturally occurring sulfites.

Daikon looks like a large white carrot

While the chicken marinates, prepare the daikon, carrots and bok choy

Brown the chicken

Cook the daikon and carrots until tender-crisp

Cook the bok choy until it wilts and return the chicken to the pan

Chicken with daikon radish

Ingredients:

2 tbsp soy sauce

½ tsp minced ginger

½ tsp sugar

8 oz (250 g) boneless, skinless chicken breast

Finishing Sauce

1 tsp chopped ginger

1 tsp chopped garlic

1/4 cup chopped shallots

1 tbsp soy sauce

2 tsp black or balsamic vinegar

½ tsp sugar

Stir-Fry

1 lb (500 g) daikon radish, peeled

2 medium carrots, peeled

6 cups baby bok choy

2 tbsp (30 ml) vegetable oil

¼ cup finely chopped green onions

Preparation:

Combine soy sauce, ginger and sugar in a bowl. Slice chicken in half horizontally and then into thin strips. Add chicken to the marinade and let sit for 30 minutes. Drain chicken and discard remaining marinade.

Stir together ginger, garlic, shallots, soy sauce, vinegar and sugar in a small bowl and reserve. Cut daikon in half lengthwise, if large. Slice in thin slices (1/8 inch) on diagonal.

Cut carrots the same way. Divide bok choy into leaves.

Heat a wok or skillet over high heat until pan is very hot. Add oil and heat again. Add chicken and cook, stirring until slightly undercooked, 1 to 2 minutes. Remove to a plate and reserve. Add daikon and carrots. Stir-fry until slightly softened, about 2 minutes. Add bok choy and stir-fry for 2 to 3 minutes longer – until vegetables are crisp-tender.

Return chicken and toss with vegetables. Pour sauce over, tossing everything together.

Bring to boil and cook for 1 to 2 more minutes or until chicken is cooked through. Serve immediately scattered with green onions.

From Lucy Waverman