Difficulty: Easy - for beginners
Dietary guidance: n d
1/2 cup chicken broth
3 Tbsp. low sodium soy sauce
1 Tbsp. sugar
1 tsp. cornstarch dissolved in 1 Tbsp. water
1/2 tsp. unseasoned rice vinegar
1/2 tsp. crushed red pepper
1.5 Tbsp. canola oil
3/4 lb. oyster (or other) mushrooms, thickly sliced
3/4 lb. chicken breast, cut into 1â€³ pieces
3/4 lb. bok choy, sliced
1 red bell pepper, cut into thin strips
2 scallions, sliced, green parts separated from whites
2 Tbsp. freshly minced ginger
2 cloves garlic, minced
1 tsp. toasted sesame oil
In a medium jar or bowl, mix together the chicken broth, soy sauce, sugar, cornstarch slurry, rice vinegar and crushed red pepper. Shake or whisk well.
Heat 1/2 Tbsp. of the canola oil in a large nonstick skillet over medium-high. Season the chicken with salt and pepper and then add to the hot oil and cook through, about 4 minutes. Remove from skillet.
Add the remaining 1 Tbsp. of oil to the pan. Add the mushrooms and cook, stirring occasionally, about 4 minutes. Stir in the bok choy, red pepper, white slices of scallion, garlic, and ginger and cook until crisp-tender, about 2-3 minutes.
Return the chicken to the skillet. Shake or stir the sauce, and then add it to the pan. Bring to a boil and simmer until slightly thickened, about a minute. Stir in the sesame oil and scallion tops and serve.