- 1 pound chicken tenders or boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons light soy sauce
- 3 to 4 ounces fresh shiitake mushrooms
- 2 tablespoons peanut or vegetable oil
- 2 cloves garlic, minced
- 1/2 to 1 teaspoon crushed red pepper flakes, as desired
- 1 can (14 1/2 ounces) chicken broth
- 2 tablespoons rice wine vinegar
- 2 teaspoons Oriental sesame oil
- 1 1/2 tablespoons cornstarch
- 3 tablespoons cold water
- 2 cups sliced bok choy or Napa cabbage
- 1/4 cup thinly sliced green onions with tops
Sprinkle chicken with soy sauce and set aside. Discard stems from mushrooms. Slice caps in half and set aside.
Heat peanut oil in a large saucepan over medium-high heat. Add chicken mixture, garlic and pepper flakes. Cook, stirring constantly, for 2 minutes. Add broth, vinegar, sesame oil and reserved mushroom caps and bring to a boil. Simmer uncovered until chicken is cooked through, about 2 minutes. In a small bowl, combine cornstarch with cold water and stir into stew. Cook, stirring frequently, until sauce has thickened. Stir in bok choy and green onions; heat through.
Makes 4 servings.
Reprinted from Twenty Minute Chicken Dishes, copyright 1991 by Karen A. Levin