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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Chicken and veggies kicked up with ginger. Delicious served over plain brown rice. Ingredients:
2 teaspoons cooking oil (i use olive oil) |
3/4 lb chicken breast, boneless, skinless, cut into bite sized pieces |
1 cup carrot, thinly sliced |
1 cup mushroom, thinly sliced |
8 ounces sliced bamboo shoots, 1 can drained (or shoe string type) |
1/2 cup snow peas, sliced in half |
1/2 cup pea shoots (optional) |
1/4 cup chicken broth |
1/4 cup rice vinegar |
2 tablespoons soy sauce |
2 teaspoons sugar (i use splenda) |
1 tablespoon fresh gingerroot, grated |
1 teaspoon sesame oil |
1/2 teaspoon pepper, freshly ground |
2 cups bok choy, chopped |
1 cup sweet red pepper, chopped |
2 tablespoons water |
1 tablespoon cornstarch |
Directions:
1. Heat cooking oil in a large saucepan (or wok), on medium high; add the chicken, cook uncovered 2 to 4 minutes, stirring occasionally until no longer pink.
2. Add next 12 ingredients; stir to mix, bring to a boil, reduce heat to medium, simmer gently partially covered for 2 to 4 minutes until carrot is almost tender crisp; do not overcook.
3. Add bok choy and sweet red pepper; stir and cook covered another 2 to 4 minutes, just until bok choy is limp and veggies are tender crisp.
4. Whisk cornstarch into cold water, in a small bowl; add to chicken mixture; heat and stir until simmering and thickened.
5. Serve over brown rice if desired.
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