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February 01, 2011
This was great!!! I made this dish last Sunday for dinner and it was easy and very delicious, not to mention healthy. Hubby said..."THUMPS UP" :-)
Ingredients:
1 1/4 pounds chicken tenders or skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
1/2 cup oyster sauce
2 tablespoons cornstarch
2 tablespoons peanut oil
6 scallions, cut into 1-inch pieces
8 thin slices peeled ginger
3 cloves garlic, coarsely chopped
8 to 10 ounces sliced mushrooms, such as cremini, shiitake or a mix
12 ounces baby bok choy, cut crosswise into 1 1/2-inch pieces
1 1/4 cups low-sodium chicken broth
2 teaspoons 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.
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2 comments:
minsan parang ayaw ko ng bumisita dito, kasi nagugutom ako sa lahat ng post mo, ang sarap kainin lalo na ito. hehehe
Roy 'wag namang ganyan bisita ka parin heheheh. subukan mo kaya yan madali lang yan talagang masarap yan Roy very asian kasi ang flavor.
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