Ingredients
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1/2 cup chicken broth
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3 tablespoons light soy sauce
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1 tablespoon white wine (Reisling)
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1 tablespoon sugar
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1 teaspoon cornstarch (dissolved in 1 T. cold water)
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1/2 teaspoon rice vinegar, unseasoned
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1/2 teaspoon sesame oil
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1/2 teaspoon crushed red pepper flakes
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3 tablespoons canola oil, divided
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1/2 onion, cut into small wedges
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salt and pepper
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4 leaves bok choy, thickly sliced crosswise
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1/2 red pepper, cut into 3/4 inch pieces
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2 tablespoons fresh ginger, finely chopped
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4 garlic cloves, minced
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3/4 lb boneless skinless chicken breast, cut into 2 inch pieces
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3/4 lb button mushroom, thickly sliced
Instructions
- In a medium bowl, combine the chicken broth with soy sauce, wine, sugar, dissolved cornstarch and water, sesame oil and crushed red pepper. Whisk until smooth.
- In a large skillet, heat 2 t. oil until hot and add the onion wedges. Cook for about 6 minutes. Add mushrooms and continue to cook for another 6 minutes. Transfer onion and mushrooms to a plate.
- Add another 2 t. oil to the skillet and season chicken with salt and pepper and add to the skillet and cook over med. high heat until golden about 4 minute each side. Transfer to the plate with onions and mushrooms.
- Add 1 T. oil to the skillet and add the bok choy and red pepper pieces. Cook on medium high heat until crisp tender about 3 minutes. Transfer to the plate with the onion, mushrooms, and chicken.
- Add the remaining oil to the skillet and cook the ginger and garlic until fragrant about 1 minute. Return the chicken and vegetables to the skillet. Whisk the sauce in the bowl, and add to the skillet. Bring to a boil and simmer stirring until slightly thickened, about 1 minute. Transfer to bowls and serve.