Cantonese Chicken And Mushrooms

Another delicious-sounding recipe from food network magazine. i love to stir-fry and i can't wait to try this dish.

Steps

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 , 2-3 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 - 3 minutes.

Serve with rice , if desired.

Ingredients

chicken tenders, oyster sauce, cornstarch, peanut oil, scallions, ginger, garlic cloves, mushrooms, baby bok choy, low sodium chicken broth, toasted sesame oil, rice