Ingredients
½cupchicken stock,or canned low sodium broth
3tbspsoy sauce,low sodium
1tbspsherry
1tbspsugar
1tspcornstarch
½tsprice vinegar,unseasoned
½tspasian sesame oil
½tspred pepper,crushed
3tbspcanola oil
¾lboyster mushrooms
¾lbchicken breast,skinless
salt and freshly ground pepper
¾lbbok choy
1smallred bell pepper
2tbspfresh ginger,finely chopped
1clovegarlic
Preparation
In a medium jar, combine the chicken stock with the soy sauce, sherry, sugar, dissolved cornstarch, rice vinegar, sesame oil and crushed red pepper and shake well.
In a large nonstick skillet, heat 2 teaspoons of the canola oil until shimmering.
Add the oyster mushrooms and cook over high heat for about 6 mintues, stirring occasionally, until browned and tender.
Transfer the mushrooms to a large plate.
Add another 2 teaspoons of canola oil to the skillet.
Season the chicken breast pieces generously with salt and pepper, add them to the skillet and cook over high heat for 4 minutes, stirring occasionally, until they are golden and just barely cooked through.
Transfer the chicken pieces to the plate with the oyster mushrooms.
Add 1 tablespoon of canola oil to the skillet along with the bok choy and red pepper and cook over high heat for 3 minutes, stirring occasionally, until crisp-tender.
Transfer the vegetables to the plate.
Add the remaining 2 teaspoons of canola oil to the skillet along with the ginger and garlic and cook, stirring, just until fragrant.
Return the chicken and vegetables to the skillet.
Shake the sauce and add it to the skillet.
Bring to a boil and simmer for 1 minute, stirring, until slightly thickened.
Transfer the chicken and vegetables to a bowl and serve.
