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

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.

*** Explore more Cantonese Chicken And Mushrooms Recipes »

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