It has been a mild fall here and as a result out CSA continued to deliver fresh from the ground veggies far later in the year than normal. In particular, a regular supply of beautiful bok choy. I decided on this stir fry from Food and Wine as a vehicle to enjoy it.
I really liked this dish, but I was hoping for more vegetables overall, especially more bok choy. The sauce had some nice heat without being too spicy (although I would have been happy with more :-) ), so I will definitely try this recipe again with more veggies - likely more bok choy, some onion, and some more peppers.
Ginger Sesame Chicken with Bok Choy and Mushrooms
1/2 cup chicken broth
3 tablespoons low-sodium soy sauce
1 tablespoon sherry
1 tablespoon sugar
1 teaspoon cornstarch dissolved in 1 tablespoon water
1/2 teaspoon unseasoned rice vinegar (I only had seasoned, so I used that)
1/2 teaspoon Asian sesame oil
1/2 teaspoon crushed red pepper
3 tablespoons olive oil, divided
1 pack of button mushrooms, sliced (feel free to use the pre-sliced kind)
1 pack of chicken tenders, cut into 1 inch pieces
Salt and freshly ground pepper
2 bunches of bok choy, thickly cut crosswise
1 small red bell pepper, sliced with seeds removed
2 tablespoons finely chopped fresh ginger
1 garlic clove, minced
To make the sauce, combine the chicken broth, soy sauce, sherry, sugar, dissolved cornstarch mixture, rice vinegar, sesame oil, and crushed red pepper in a medium-sized jar. Shake well.
Prepare all your vegetables, ginger, and garlic.
In a large sauté pan, heat 2 teaspoons of olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 6 minutes.
Transfer the mushrooms to a large plate or bowl. Season the chicken with salt and pepper. Add another 2 teaspoons of oil to the pan. Once heated, add the chicken and cook until just barely cooked through, about 4 minutes.
Transfer to the same dish as the mushrooms. Add 1 tablespoon oil to the pan and add the bok choy and red pepper. Cook for about 3 minutes
Transfer to the dish. Add the remaining 2 teaspoons to the sauté pan. Add the ginger and garlic and cook for 1 minute, or until fragrant.
Return the chicken and vegetables to the pan. Shake the sauce in the jar and add to the pan.
Bring to a boil and simmer until slightly thickened, about 1 minute.
Transfer to a bowl and serve.
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