Prep 10 mins
Cook 12 mins
Chicken and veggies kicked up with ginger. Delicious served over plain brown rice.
- 9.85 ml cooking oil (I use olive oil)
- 340.19 g chicken breast, boneless, skinless, cut into bite sized pieces
- 236.59 ml carrot, thinly sliced
- 236.59 ml mushroom, thinly sliced
- 226.79 g sliced bamboo shoots, 1 can drained (or shoe string type)
- 118.29 ml snow peas, sliced in half
- 118.29 ml pea shoots (optional)
- 59.14 ml chicken broth
- 59.14 ml rice vinegar
- 29.58 ml soy sauce
- 9.85 ml sugar (I use Splenda)
- 14.79 ml fresh gingerroot, grated
- 4.92 ml sesame oil
- 2.46 ml pepper, freshly ground
- 473.18 ml bok choy, chopped
- 236.59 ml sweet red pepper, chopped
- 29.58 ml water
- 14.79 ml cornstarch
- Heat cooking oil in a large saucepan (or wok), on medium high; add the chicken, cook uncovered 2 to 4 minutes, stirring occasionally until no longer pink.
- Add next 12 ingredients; stir to mix, bring to a boil, reduce heat to medium, simmer gently partially covered for 2 to 4 minutes until carrot is almost tender crisp; do not overcook.
- Add bok choy and sweet red pepper; stir and cook covered another 2 to 4 minutes, just until bok choy is limp and veggies are tender crisp.
- Whisk cornstarch into cold water, in a small bowl; add to chicken mixture; heat and stir until simmering and thickened.
- Serve over brown rice if desired.
This was delicious. The seasoning/flavor was just right. Not overpowering, but tasty and light. I subbed celery for the bok choy, and snap peas for the snow peas.