Chicken Ginger Pot

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

• Ready In: 22 mins
• Serves: 4

Ingredients

• 2  teaspoons  cooking oil (I use olive oil)
• 3⁄4 lb chicken breast, boneless, skinless, cut into bite sized pieces
• 1  cup carrot, thinly sliced
• 1  cup mushroom, thinly sliced
• 8  ounces  sliced bamboo shoots, 1 can drained (or shoe string type)
• 1⁄2 cup snow peas, sliced in half
• 1⁄2 cup  pea shoots (optional)
• 1⁄4 cup chicken broth
• 1⁄4 cup rice vinegar
• 2  tablespoons soy sauce
• 2  teaspoons sugar (I use Splenda)
• 1  tablespoon  fresh gingerroot, grated
• 1  teaspoon  sesame oil
• 1⁄2 teaspoon pepper, freshly ground
• 2  cups bok choy, chopped
• 1  cup  sweet red pepper, chopped
• 2  tablespoons water
• 1  tablespoon 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.