Ginger-Sesame Chicken With Bok Choy, Onion and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I found this on the internet at Food & Wine by Grace Parisi. I changed a couple things and added onion. Great Fast and Healthy meal. Ingredients:
1/2 cup chicken broth |
3 tablespoons light soy sauce |
1 tablespoon white wine (reisling) |
1 tablespoon sugar |
1 teaspoon cornstarch (dissolved in 1 t. cold water) |
1/2 teaspoon rice vinegar, unseasoned |
1/2 teaspoon sesame oil |
1/2 teaspoon crushed red pepper flakes |
3 tablespoons canola oil, divided |
1/2 onion, cut into small wedges |
3/4 lb button mushroom, thickly sliced |
3/4 lb boneless skinless chicken breast, cut into 2 inch pieces |
salt and pepper |
4 leaves bok choy, thickly sliced crosswise |
1/2 red pepper, cut into 3/4 inch pieces |
2 tablespoons fresh ginger, finely chopped |
4 garlic cloves, minced |
Directions:
1. In a medium bowl, combine the chicken broth with soy sauce, wine, sugar, dissolved cornstarch and water, sesame oil and crushed red pepper. Whisk until smooth.
2. In a large skillet, heat 2 t. oil until hot and add the onion wedges. Cook for about 6 minutes. Add mushrooms and continue to cook for another 6 minutes. Transfer onion and mushrooms to a plate.
3. Add another 2 t. oil to the skillet and season chicken with salt and pepper and add to the skillet and cook over med. high heat until golden about 4 minute each side. Transfer to the plate with onions and mushrooms.
4. Add 1 T. oil to the skillet and add the bok choy and red pepper pieces. Cook on medium high heat until crisp tender about 3 minutes. Transfer to the plate with the onion, mushrooms, and chicken.
5. Add the remaining oil to the skillet and cook the ginger and garlic until fragrant about 1 minute. Return the chicken and vegetables to the skillet. Whisk the sauce in the bowl, and add to the skillet. Bring to a boil and simmer stirring until slightly thickened, about 1 minute. Transfer to bowls and serve.
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