• 4servings
  • 15minutes
  • 174calories

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Ingredients Jump to Instructions ↓

  1. 1/4 pound sliced fresh mushrooms

  2. 1/4 pound snow peas

  3. 1 (8 ounce) can sliced water chestnuts, drained

  4. 1/4 pound sliced bok choy

  5. salt and black pepper to taste

  6. 1 tablespoon vegetable oil

  7. 1 teaspoon minced garlic

  8. 1 teaspoon minced fresh ginger root

  9. 3/4 cup skinless, boneless chicken breast meat - thinly sliced

  10. 1 teaspoon white wine

  11. 1/4 teaspoon white sugar

  12. 1/4 cup chicken broth

  13. 1 tablespoon cornstarch

  14. 2 tablespoons water

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.

  2. Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.


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