Chicken With Bok Choy And Baby Corn

• 1 pound skinless boneless chicken thighs
• 1 1/2 tablespoons soy sauce
• 2 large garlic cloves, finely chopped
• 1 tablespoon finely chopped peeled ginger
• 2 tablespoons vegetable oil
• 1 (2-pound) head bok choy
• 2 tablespoons medium-dry Sherry
• 1 tablespoon cornstarch
• 1 1/2 teaspoons sugar
• 1 (15-ounce) can straw mushrooms, rinsed and drained
• 1 (14- to 15-ounce) can baby corn, rinsed and drained
• Accompaniment: white rice

1. Cut chicken across the grain into 1-inch-wide slices and toss with soy sauce, garlic, ginger, and 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over high heat until it shimmers, then cook chicken in 1 layer, without stirring, 2 minutes.
2. While chicken cooks, cut bok choy crosswise into 1/2-inch pieces. Add to chicken (do not stir) and cook, covered, until bok choy is tender, about 4 minutes. Stir together Sherry, cornstarch, and sugar.
3. Stir mushrooms, corn, Sherry mixture, and 1/2 teaspoon salt into chicken mixture and simmer, uncovered, stirring occasionally, until sauce is thickened slightly and chicken is cooked through, 1 to 2 minutes.

chicken thighs, soy sauce, garlic, peeled ginger, vegetable oil, choy, sherry, cornstarch, sugar, straw mushrooms, baby corn, accompaniment

Taken from www.epicurious.com/recipes/food/views/chicken-with-bok-choy-and-baby-corn-239265 (may not work)