Chicken: Cantonese and Mushrooms

Chicken: Cantonese and Mushrooms

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  • Prep Time


  • Total Time


  • Servings



  • lbs. boneless chicken breast

  • ½

    c. oyster sauce

  • 2

    tbl. cornstarch

  • 2

    tbl peanut oil

  • 6

    scallions, cut into one inch pieces

  • 8

    thin slices peeled ginger

  • 3

    gloves chopped garlic

  • 8 to 10

    oz. sliced shitake/ cremini mushrooms

  • 12

    oz. bok choy cut in 1½ pieces

  • c/ low sodium chicken broth

  • 2

    tsps. toasted sesame oil

  • cooked rice


Toss chicken with oyster sauce in bowl. Mix cornstarch with 3 tbl. cold water in another bowl. Place both bowls near stove with the remaining ingredients. 2. Heat wok until hot. Add peanut oil, then scallions, ginger and garlic. Stir fry 20 seconds. Add the chicken mixture and stir fry until done - 2-3 mins. Stir in mushrooms and bok choy. 3. Add broth and sesame oil and bring to boil over high heat. Add the cornstarch mixture, return to a boil and cook, tossing until chicken is cooked through and sauce is thick and glossy, 3 minutes.


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