Ingredients
1/2 c. chicken stock or canned low-sodium broth
3 tbsp. low-sodium soy sauce
1 tbsp. sherry
1 tbsp. sugar
1 tsp. cornstarch
1/2 tsp. unseasoned rice vinegar
1/2 tsp. Asian sesame oil
1/2 tsp. crushed red pepper
3 tbsp. canola oil
3/4 lb. oyster mushrooms
3/4 lb. skinless
Salt and freshly ground pepper
3/4 lb. bok choy
1 small red bell pepper
2 tbsp. finely chopped fresh ginger
1 garlic clove
Preparation
Step 1In a medium jar, combine the chicken stock with the soy sauce, sherry, sugar, dissolved cornstarch, rice vinegar, sesame oil and crushed red pepper and shake well.Step 2In a large nonstick skillet, heat 2 teaspoons of the canola oil until shimmering. Add the oyster mushrooms and cook over high heat, stirring occasionally, until browned and tender, about 6 minutes. Transfer the mushrooms to a large plate.Step 3Add another 2 teaspoons of canola oil to the skillet. Season the chicken breast pieces generously with salt and pepper, add them to the skillet and cook over high heat, stirring occasionally, until they are golden and just barely cooked through, about 4 minutes. Transfer the chicken pieces to the plate with the oyster mushrooms.Step 4Add 1 tablespoon of canola oil to the skillet along with the bok choy and red pepper and cook over high heat, stirring occasionally, until crisp-tender, about 3 minutes. Transfer the vegetables to the plate.Step 5Add the remaining 2 teaspoons of canola oil to the skillet along with the ginger and garlic and cook, stirring, just until fragrant, about 1 minute. Return the chicken and vegetables to the skillet. Shake the sauce and add it to the skillet. Bring to a boil and simmer, stirring, until slightly thickened, about 1 minute. Transfer the chicken and vegetables to a bowl and serve.Step 6Serve With: Steamed rice.
This fragrant stir-fry comes together quickly once all the ingredients are gathered and prepared.
