Stir-Fried Bok Choy, Shiitakes, And Chicken

• 1 pound chicken tenders
• 3 tablespoons fish sauce
• 2 tablespoons dark sesame oil, divided
• 2 teaspoons grated fresh ginger
• 1/4 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 8 ounces soba noodles
• 1 pound coarsely chopped bok choy (about 12 cups)
• 1/4 cup cold water
• 2 teaspoons cornstarch
• 1/2 pound thinly sliced shiitake mushrooms (about 6 cups)
• 1/2 cup chopped cilantro

1. Combine chicken, fish sauce, 1 tablespoon sesame oil, and next 3 ingredients (through garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours. Remove chicken from bag; reserve marinade.
2. Cook noodles according to package directions; set aside. Remove center stalks from bok choy and coarsely chop. Repeat procedure with bok choy leaves and set aside separately. Combine water and cornstarch; mix well and set aside.
3. Heat remaining 1 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Add chicken; stir-fry 2 minutes. Transfer to bowl; set aside. Add reserved marinade, bok choy stalks, and mushrooms; stir-fry 3 minutes. Add bok choy leaves, chicken, and cornstarch mixture; stir-fry 2 minutes or until sauce thickens. Serve chicken mixture over noodles. Top with cilantro.

tenders, fish sauce, dark sesame oil, ginger, red pepper, garlic, noodles, bok choy, cold water, cornstarch, shiitake mushrooms, cilantro

Taken from www.myrecipes.com/recipe/stir-fried-bok-choy-shiitakes-chicken (may not work)