CHICKEN WITH BOK CHOY AND BABY CORN

Chicken with Bok Choy and Baby Corn image

Provided by Ian Knauer

Yield Makes 4 servings

Number Of Ingredients 12

1 pound skinless boneless chicken thighs
1 1/2 tablespoons soy sauce
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled ginger
2 tablespoons vegetable oil
1 (2-pound) head bok choy
2 tablespoons medium-dry Sherry
1 tablespoon cornstarch
1 1/2 teaspoons sugar
1 (15-ounce) can straw mushrooms, rinsed and drained
1 (14- to 15-ounce) can baby corn, rinsed and drained
Accompaniment: white rice

Steps:

Cut chicken across the grain into 1-inch-wide slices and toss with soy sauce, garlic, ginger, and 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over high heat until it shimmers, then cook chicken in 1 layer, without stirring, 2 minutes.
While chicken cooks, cut bok choy crosswise into 1/2-inch pieces. Add to chicken (do not stir) and cook, covered, until bok choy is tender, about 4 minutes. Stir together Sherry, cornstarch, and sugar.
Stir mushrooms, corn, Sherry mixture, and 1/2 teaspoon salt into chicken mixture and simmer, uncovered, stirring occasionally, until sauce is thickened slightly and chicken is cooked through, 1 to 2 minutes.