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Asian

Ginger Chicken with Bok Choy and Mushrooms

  • 20m serving time
  • 35m cooking time
  • 5 food portion(s)

Ginger Chicken with Bok Choy and Mushrooms

Made with Kalduku

Kalduku
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Ingredients


  • 1/4 cup reduced sodium chicken broth
  • 2 tablespoons fresh orange juice
  • 1-1/2 tablespoons reduced sodium tamari OR soy sauce
  • 1/4 teaspoon sesame oil
  • 8 ounces boneless, skinless chicken breast, thinly sliced into strips
  • 1/4 teaspoon Chinese five spice
  • 3 teaspoons Corn Oil
  • 1-1/2 cup chopped onion
  • 4 cups sliced, assorted mushrooms
  • 1-1/2 teaspoons grated fresh gingerroot
  • 4 to 5 cloves fresh garlic, minced
  • 4 cups packed, chopped bok choy

HOW TO MAKE


  1. Combine chicken broth, orange juice, tamari, sesame oil and white pepper in a medium mixing bowl. Add chicken and 5-spice. Marinate in the refrigerator a minimum of 30 minutes.
  2. Prepare vegetables for stir frying while chicken is marinating.
  3. Heat 2 teaspoons corn oil in a large nonstick skillet over medium high heat. Add onion and sauté for 3 to 5 minutes or until slightly softened. Add mushrooms, ginger and garlic. Continue to sauté and additional 3 minutes; push vegetables to the edges of the skillet.
  4. Add remaining teaspoon of oil to skillet. Stir in chicken, with liquids; cook and stir 5 to 7 minutes or until no longer pink in the center. Stir in bok choy. Cook an additional 3 to 5 minutes or until bok choy is slightly wilted. Add additional small amounts of water for sauce, if necessary
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