| Yield | |
|---|---|
| Source | Food Network Magazine, December 2010 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Food Network Magazine, December 2010 |
| Prep time | 30 minutes |
| 1 1⁄4 | Pound | Chicken Tenders (cut into 1 1/2-inch pieces) |
| 1⁄2 | Cup | Oyster Sauce |
| 2 | Tablespoon | Cornstarch |
| 2 | Tablespoon | Vegetable Oil |
| 6 | Scallions (cut into 1-inch pieces) | |
| 8 | Ginger Slices | |
| 3 | Clove | Garlic (chopped) |
| 10 | Ounce | Shiitake Mushrooms (sliced) |
| 12 | Ounce | Baby Bok Choy (cut crosswise into 1 1/2-inch pieces) |
| 1 1⁄4 | Cup | Chicken Broth |
| 2 | Teaspoon | Sesame Oil |
1.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.
2.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.
3.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.