Cantonese Chicken and Mushrooms
by Agnes Ferguson
serves: 4
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easy weeknight meal |
Ingredients: |
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1.25 lb |
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chicken tenders or skinless, boneless chicken breasts, cut into 1 1/2-inch pieces |
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0.50 cups |
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oyster sauce |
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2 TBSP |
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cornstarch |
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2 TBSP |
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peanut oil |
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6 |
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scallions, cut into 1-inch pieces |
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8 |
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thin slices peeled ginger |
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3 CLOVES |
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garlic, coarsely chopped |
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10 OZ |
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sliced mushrooms, such as cremini, shiitake or a mix |
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12 OZ |
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baby bok choy, cut crosswise into 1 1/2-inch pieces |
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1.25 CUPS |
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low-sodium chicken broth |
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2 tsp |
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toasted sesame oil |
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Cooked rice, for serving (optional) |
Directions: |
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Toss the chicken with the oyster sauce in a bowl. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients.
Heat a wok or 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 to 3 minutes. Stir in the mushrooms and bok 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 to 3 minutes. Serve with rice, if desired.
Per serving: Calories 303; Fat 12 g (Saturated 2 g); Cholesterol 90 mg; Sodium 415 mg; Carbohydrate 12 g; Fiber 2 g; Protein 38 g
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