Cantonese Chicken and Mushrooms

READY IN: 30mins
Recipe by DailyInspiration

Another delicious-sounding recipe from Food Network magazine. I love to stir-fry and I can't wait to try this dish.

Top Review by teresas

What a delicious dish...both hubby and I enjoyed this...I did mince the garlic and the ginger...I didn't want a big piece of ginger to munch on...next time I will add a bit of chopped red pepper just to add another color and a different crunch to the recipe...thanks for posting it...=)

Ingredients Nutrition

Directions

  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. Heat a wok or deep skillet over high heat until hot. Add the peanut 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, 2-3 minutes. Stir in the mushrooms and bok choy.
  2. 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 - 3 minutes. Serve with rice, if desired.

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