Ginger-Sesame Chicken with Bok Choy and Mushrooms
05
If I lived to be 300 years old, I still wouldn’t get through half the starred items in my Google Reader. A sad but true fact. The good news about having so many recipes saved is that when you’re looking for something to make with ingredients you have on hand, a search in starred items yields plenty of possibilities.
I’ve had this recipe bookmarked for ages, but during a week when we received both bok choy and tatsoi in the CSA , it finally got added to the menu. I used both in this dish. Although I would love oyster (or shiitake) mushrooms in this, I had neither on hand, so I just used cremini, which worked fine. Really, any vegetable combination you wish to use would be perfectly acceptable.
There were a lot of steps in this recipe that included cooking something in the skillet, removing that thing, cooking another thing and removing; lather, rinse, repeat. I got rid of much of that, because it seemed unnecessary, because I’m lazy, and because I hate washing extra dishes.
This meal came together incredibly quickly, and we all really enjoyed it (Zachary included, although, again, he was not huge on the mushrooms, grr). I served this with lo mein noodles and, thanks to all the vegetables, this was a great one-dish meal. Plus, I halved the amount of oil, to make it very healthy too. Definitely a keeper!
Ginger-Sesame Chicken with Bok Choy and Mushrooms
1/2 cup chicken broth
3 Tbsp. low sodium soy sauce
1 Tbsp. sugar
1 tsp. cornstarch dissolved in 1 Tbsp. water
1/2 tsp. unseasoned rice vinegar
1/2 tsp. crushed red pepper
1.5 Tbsp. canola oil
3/4 lb. oyster (or other) mushrooms, thickly sliced
3/4 lb. chicken breast, cut into 1″ pieces
3/4 lb. bok choy, sliced
1 red bell pepper, cut into thin strips
2 scallions, sliced, green parts separated from whites
2 Tbsp. freshly minced ginger
2 cloves garlic, minced
1 tsp. toasted sesame oil
In a medium jar or bowl, mix together the chicken broth, soy sauce, sugar, cornstarch slurry, rice vinegar and crushed red pepper. Shake or whisk well.
Heat 1/2 Tbsp. of the canola oil in a large nonstick skillet over medium-high. Season the chicken with salt and pepper and then add to the hot oil and cook through, about 4 minutes. Remove from skillet.
Add the remaining 1 Tbsp. of oil to the pan. Add the mushrooms and cook, stirring occasionally, about 4 minutes. Stir in the bok choy, red pepper, white slices of scallion, garlic, and ginger and cook until crisp-tender, about 2-3 minutes.
Return the chicken to the skillet. Shake or stir the sauce, and then add it to the pan. Bring to a boil and simmer until slightly thickened, about a minute. Stir in the sesame oil and scallion tops and serve.
Adapted from Food & Wine
these types of dishes are my kind of comfort food. i’ll take this over pasta any day.
What awesome flavor combinations! I just ate, but suddenly I’m craving this dish like no other and must make it ASAP!! Wonderful post, thank you 🙂
I think all the random instructions in stir fry recipes that call for you to cook something for two minutes and then set it aside are the reasons why I tend not to make them. It makes no sense because they can be SO good for you! Love that you streamlined the cooking process. No one needs to dirty sixty bowls with ingredients you’re just going to mix together anyway! the sauce sounds delicious!
Simple dish and fer sure ready by the time you’ve changed into something comfy and set the table. I’ll forgo the chopsticks and ask for cutlery please!
I’m the same way. There is no feasible way I will ever get through all the recipes I have saved. Oh well. This sounds wonderful!