Cantonese Chicken and Mushrooms

By khojnicki

Ingredients

• 1 1/4 lbs chicken tenders or skinless, boneless chicken breasts cut into 1 1/2" pieces
• 2 tbsp cornstarch
• 1/2 c chicken stock
• 2 tbsp peanut oil
• 6 scallions, cut into 1" pieces
• 8 think slices, peeled ginger
• 3 cloves garlic, coarsely chopped
• 8-10 oz. sliced mushrooms
• 12 oz. baby bok choy, cut crosswise into 1 1/2" pieces
• 1 1/4 c chicken broth
• 2 tsp toasted sesame oil
• Cooked rice, for serving

Details

Servings 4
Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

Toss the chicken with the chicken stock in a bowl. Mix the cornstarch with 3 tbsp cold water in another bowl. Place both bowls near the stove with the remaining ingredients.

Heat a wok or a deep skillet over high heat until hot. add the peanut oil, then the scallions, ginger and garlic and stir fry about 20 seconds. Add the chicken mixture and stir fry until the meat is no longer pink on the outside, 2-3 mins. Stir in the mushrooms and book choy.

Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2-3 mins. Serve with rice.