Chicken and Bok Choy

Chicken and Bok Choy

1 pound bok choy (or 1 pound baby bok choy)

3 tablespoons canola oil

3 boneless chicken breast cut into strips

3 cloves garlic, minced

1/2 inch piece of ginger, peeled and grated

2 scallions, cut into 2-inch pieces

8 baby bella mushrooms, cut in half

3 tablespoons lite low sodium soy sauce

4 Tablespoons chicken stock or broth (Rachel Ray of course)

1 Tablespoon Cornstarch

1. Mix chicken broth, sauce sauce, and cornstarch together, set aside

2. Trim off the stem of the bok choy, separate the stalks, and rinse each clean of dirt and debris. Cut each stem into 2-inch pieces, then spit them in half or thirds lengthwise. Set aside.
3. pour 2 tablespoons of the canola oil in pan, heat to about medium, add garlic ginger and saute for about 2 minutes.
4. Add the sliced chicken and cook for about 2 minutes, until the meat starts turning white. Remove to a plate and cover.
5. Pour in the rest of the canola oil and the bok choy, and mushrooms (can do it in two batches if necessary). Stir for about 2 minutes, then add the scallions and cook until the vegetables are bright green and just tender.
6. Return the chicken to the pan Cook for form 1 to 2 minutes, until evenly heated. Add the soy sauce mixture, and cook until sauce is thickened. (2-3 minutes)

7. Serve over steamed rice!