Chicken Ginger Pot

Submitted by Derf2440

"Chicken and veggies kicked up with ginger. Delicious served over plain brown rice."

 

• Ready In: 22mins
• Ingredients: 18
• Serves: 4

ingredients

• 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

directions

1. 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.
2. 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.
3. 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.
4. Whisk cornstarch into cold water, in a small bowl; add to chicken mixture; heat and stir until simmering and thickened.
5. Serve over brown rice if desired.

Reviews

[yogiclarebear]

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.