Ginger-Sesame Chicken with Bok Choy and Mushrooms



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