Cantonese Chicken and Mushrooms

I found this recipe in the December 2010 Food Network Magazine, and decided to give it a try since it seemed easy enough and I am always looking for new Asian recipes (mostly because I love to use my wok!).

I give this one a thumbs up because although it tastes like it came from a take-out carton, its actually quite low in calories - score!

Ingredients

1 1/4 lbs. boneless, skinless chicken breasts, cut into 1.5" pieces

1/2 cup oyster sauce

2 Tbsp. cornstarch

2 Tbsp. peanut oil

6 scallions, cut into 1" pieces

8 thin slices peeled ginger

3 cloves garlic, coarsely chopped

8-10 oz. sliced mushrooms, such as cremini or shiitake

12 oz. baby bok choy, cut crosswise into 1.5" pieces

1 1/4 cups low-sodium chicken broth

2 tsp. toasted sesame oil

Cooked rice, for serving (optional)

Directions

1. 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.

2. 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.

3. 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