Hot and Sour Chicken Stew

  • 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