CANTONESE CHICKEN AND MUSHROOMS

Cantonese Chicken and Mushrooms image

Found this delicious dish in Food Network Magazine.

Provided by Daily Inspiration S @DailyInspiration

Categories Chicken

Number Of Ingredients 12

Previous Next

Ingredients

1 1/4 pound(s) chicken tenders, cut into 1 1/2 inch pieces (or use boneless, skinless chicken breasts cut up)
1/2 cup(s) oyster sauce
2 tablespoon(s) cornstarch
2 tablespoon(s) peanut oil
6 - scallions, cut into 1 inch pieces
8 slice(s) ginger (peeled and thinly sliced)
3 - garlic cloves, coarsely chopped
8-10 - mushrooms, sliced (cremini, shitake or mixed)
12 ounce(s) baby bok choy, cut crosswise into 1 1/2 inch pieces
1 1/4 cups - low sodium chicken broth
2 teaspoon(s) toasted sesame oil
- cooked rice, for serving

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 -- 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 cornstach 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.

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #lunch #main-dish #poultry #vegetables #asian #chinese #easy #meat #3-steps-or-less