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Cantonese Chicken and Mushrooms
by Agnes Ferguson
serves: 4
  easy weeknight meal
Ingredients:
  1.25 lb   chicken tenders or skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
  0.50 cups   oyster sauce
  2 TBSP   cornstarch
  2 TBSP   peanut oil
  6   scallions, cut into 1-inch pieces
  8   thin slices peeled ginger
  3 CLOVES   garlic, coarsely chopped
  10 OZ   sliced mushrooms, such as cremini, shiitake or a mix
  12 OZ   baby bok choy, cut crosswise into 1 1/2-inch pieces
  1.25 CUPS   low-sodium chicken broth
  2 tsp   toasted sesame oil
    Cooked rice, for serving (optional)
Directions:
  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 to 3 minutes. Stir in the mushrooms and bok choy.



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 to 3 minutes. Serve with rice, if desired.



Per serving: Calories 303; Fat 12 g (Saturated 2 g); Cholesterol 90 mg; Sodium 415 mg; Carbohydrate 12 g; Fiber 2 g; Protein 38 g