Ingredients
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1 1/4
-
1/2
-
2
-
2
-
6
-
8
-
3
-
8 - 10
-
12
-
1 1/4
-
-
-
-
-
Directions
Cantonese Chicken and Mushrooms, Another delicious-sounding recipe from Food Network magazine. I love to stir-fry and I can’t wait to try this dish., What a delicious dish…both hubby and I enjoyed this…I did mince the garlic and the ginger…I didn’t want a big piece of ginger to munch on…next time I will add a bit of chopped red pepper just to add another color and a different crunch to the recipe…thanks for posting it…=)
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Steps
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1
Done
|
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, 2-3 Minutes. Stir in the Mushrooms and Bok Choy. |
|
2
Done
|
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 - 3 Minutes. Serve With Rice, If Desired. |
