Cantonese Chicken and Mushrooms
Total Time: 30 minutesYield: 4 Servings
Source: Food Network Magazine, December 2010
Category: Chinese
Ingredients
1 1⁄4 pound Chicken Tenders (cut into 1 1/2-inch pieces)1⁄2 cup Oyster Sauce
2 tablespoons Cornstarch
2 tablespoons Vegetable Oil
6 whole Scallions (cut into 1-inch pieces)
8 whole Ginger Slices
3 cloves Garlic (chopped)
10 ounces Shiitake Mushrooms (sliced)
12 ounces Baby Bok Choy (cut crosswise into 1 1/2-inch pieces)
1 1⁄4 cup Chicken Broth
2 teaspoons Sesame Oil
Directions
- 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 over high heat until hot. Add the 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 to 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 to 3 minutes. Serve with rice.