Chicken Ginger Pot

• 2 teaspoons cooking oil (I use olive oil)
• 34 lb chicken breast, boneless, skinless, cut into bite sized pieces
• 1 cup carrot, thinly sliced
• 1 cup mushroom, thinly sliced
• 8 ounces sliced bamboo shoots, 1 can drained (or shoe string type)
• 12 cup snow peas, sliced in half
• 12 cup pea shoots (optional)
• 14 cup chicken broth
• 14 cup rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sugar (I use Splenda)
• 1 tablespoon fresh gingerroot, grated
• 1 teaspoon sesame oil
• 12 teaspoon pepper, freshly ground
• 2 cups bok choy, chopped
• 1 cup sweet red pepper, chopped
• 2 tablespoons water
• 1 tablespoon cornstarch

1. Heat cooking oil in a large saucepan (or wok), on medium high; add the chicken, cook uncovered 2 to 4 minutes, stirring occasionally until no longer pink.
2. Add next 12 ingredients; stir to mix, bring to a boil, reduce heat to medium, simmer gently partially covered for 2 to 4 minutes until carrot is almost tender crisp; do not overcook.
3. Add bok choy and sweet red pepper; stir and cook covered another 2 to 4 minutes, just until bok choy is limp and veggies are tender crisp.
4. Whisk cornstarch into cold water, in a small bowl; add to chicken mixture; heat and stir until simmering and thickened.
5. Serve over brown rice if desired.

cooking oil, chicken breast, carrot, mushroom, bamboo shoots, snow peas, pea shoots, chicken broth, rice vinegar, soy sauce, sugar, fresh gingerroot, sesame oil, pepper, bok choy, sweet red pepper, water, cornstarch

Taken from www.food.com/recipe/chicken-ginger-pot-385908 (may not work)