F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Ginger-Sesame Chicken with Bok Choy and Mushrooms
© Tina Rupp

Ginger-Sesame Chicken with Bok Choy and Mushrooms

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  1. 1/2 cup chicken stock or canned low-sodium broth
  2. 3 tablespoons low-sodium soy sauce
  3. 1 tablespoon sherry
  4. 1 tablespoon sugar
  5. 1 teaspoon cornstarch dissolved in 1 tablespoon water
  6. 1/2 teaspoon unseasoned rice vinegar
  7. 1/2 teaspoon Asian sesame oil
  8. 1/2 teaspoon crushed red pepper
  9. 3 tablespoons canola oil
  10. 3/4 pound oyster mushrooms, thickly sliced
  11. 3/4 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  12. Salt and freshly ground pepper
  13. 3/4 pound bok choy, thickly sliced crosswise
  14. 1 small red bell pepper, cut into 3/4-inch pieces
  15. 2 tablespoons finely chopped fresh ginger
  16. 1 garlic clove, minced
  1. In 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.
  2. In 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.
  3. Add 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.
  4. Add 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.
  5. Add 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.
Notes One Serving 265 calories, 13.3 gm total fat, 1.1 gm saturated fat, 12 gm carb. Serve With Steamed rice.
You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.