Ingredients for Cantonese Chicken And Mushrooms
- Chicken Tenders
- 2 tablespoons oyster sauce
- 2 tablespoons cornstarch
- 2 tablespoons peanut oil
- 2 scallions, thinly sliced
- 1 inch ginger, minced
- Garlic Cloves
- 8 oz cremini mushrooms, sliced
- Baby Bok Choy
- Low Sodium Chicken Broth
- Toasted Sesame Oil
- Steamed rice (optional)
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How to Make Cantonese Chicken And Mushrooms
- In a bowl, toss 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces, with 2 tablespoons oyster sauce.
- In a separate bowl, whisk together 2 tablespoons cornstarch and 3 tablespoons cold water until smooth.
- Place both bowls near the stove along with all other prepared ingredients.
- Heat a wok or large skillet over high heat. Add 2 tablespoons peanut oil.
- Add 2 scallions (white and light green parts only), thinly sliced; 1 inch ginger, minced; and 2 cloves garlic, minced. Stir-fry for 20 seconds until fragrant.
- Add the chicken mixture and stir-fry for 2-3 minutes, until the chicken is no longer pink.
- Add 8 oz cremini mushrooms, sliced; and 1 bunch bok choy, chopped. Stir-fry for 2 minutes.
- Pour in ½ cup chicken broth and 1 teaspoon sesame oil. Bring to a boil over high heat.
- Gradually whisk in the cornstarch mixture. Cook, stirring constantly, until the sauce thickens and becomes glossy (about 2-3 minutes).
- Serve hot over steamed rice. Garnish with remaining scallions (green parts, thinly sliced) if desired.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
9g
Fat
12g
Carbs
4g
