Cantonese Chicken and Mushrooms

• 1 1/4 pounds chicken tenders or skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
• 1/2 cup oyster sauce
• 2 tablespoons cornstarch
• 2 tablespoons peanut oil
• 6 scallions, cut into 1-inch pieces
• 8 thin slices peeled ginger
• 3 cloves garlic, coarsely chopped
• 8 to 10 ounces sliced mushrooms, such as cremini, shiitake or a mix
• 12 ounces baby bok choy, cut crosswise into 1 1/2-inch pieces
• 1 1/4 cups low-sodium chicken broth
• 2 teaspoons toasted sesame oil
• Cooked rice, for serving (optional)

1. Toss the chicken with the oyster sauce in a bowl.
2. Mix the cornstarch with 3 tablespoons cold water in another bowl.
3. Place both bowls near the stove with the remaining ingredients.
4. Heat a wok or deep skillet over high heat until hot.
5. Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds.
6. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2 to 3 minutes.
7. Stir in the mushrooms and bok choy.
8. Add the broth and sesame oil to the skillet and bring to a boil over high heat.
9. 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 to 3 minutes.
10. Serve with rice, if desired.
11. Per serving: Calories 303; Fat 12 g (Saturated 2 g); Cholesterol 90 mg; Sodium 415 mg; Carbohydrate 12 g; Fiber 2 g; Protein 38 g
12. Photograph by Antonis Achilleos

chicken tenders, oyster sauce, cornstarch, peanut oil, scallions, thin, garlic, mushrooms, choy, chicken broth, sesame oil, rice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cantonese-chicken-and-mushrooms-recipe.html (may not work)