Ginger-Sesame Chicken with Bok Choy and Mushrooms Recipe

Looking for an easy Ginger-Sesame Chicken with Bok Choy and Mushrooms recipe? Learn how to make Ginger-Sesame Chicken with Bok Choy and Mushrooms using healthy ingredients.


Submitted by abt4765

Makes 4 servings



Ginger-Sesame Chicken with Bok Choy and Mushrooms

Recipe Ingredients for Ginger-Sesame Chicken with Bok Choy and Mushrooms

1/2 cup chicken stock or canned low-sodium broth
3 tablespoons low-sodium soy sauce
1 tablespoon wine
1 tablespoon sugar
1 teaspoon cornstarch
1 tablespoon water
1/2 teaspoon rice vinegar
1/2 teaspoon sesame oil
1/2 teaspoon crushed red pepper
3 tablespoons canola oil
3/4 pound oyster mushrooms, thickly sliced
3/4 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
3/4 pound bok choy, thickly sliced crosswise
1 small red bell pepper, cut into 3/4-inch pieces
2 tablespoons finely chopped fresh ginger
1 garlic clove, minced

Recipe Directions for Ginger-Sesame Chicken with Bok Choy and Mushrooms

  1. In a medium jar, combine the chicken stock with the soy sauce, sherry, sugar, dissolved cornstarch, rice vinegar, sesame oil and crushed red pepper and shake well.

  2. In a large nonstick skillet, heat 2 teaspoons of the canola oil until shimmering. Add the oyster mushrooms and cook over high heat, stirring occasionally, until browned and tender, about 6 minutes. Transfer the mushrooms to a large plate.

  3. Add another 2 teaspoons of canola oil to the skillet. Season the chicken breast pieces generously with salt and pepper, add them to the skillet and cook over high heat, stirring occasionally, until they are golden and just barely cooked through, about 4 minutes. Transfer the chicken pieces to the plate with the oyster mushrooms.

  4. Add 1 tablespoon of canola oil to the skillet along with the bok choy and red pepper and cook over high heat, stirring occasionally, until crisp-tender, about 3 minutes. Transfer the vegetables to the plate.

  5. Add the remaining 2 teaspoons of canola oil to the skillet along with the ginger and garlic and cook, stirring, just until fragrant, about 1 minute. Return the chicken and vegetables to the skillet. Shake the sauce and add it to the skillet. Bring to a boil and simmer, stirring, until slightly thickened, about 1 minute. Transfer the chicken and vegetables to a bowl and serve.

  6. Notes

  7. One Serving 265 calories, 13.3 gm total fat, 1.1 gm saturated fat, 12 gm carb.

  8. Serve With

  9. Steamed rice.

Categories

Main Dish

Nutrition Facts
Serving Size 341.9g
Amount Per Serving
Calories
536
Calories from Fat
121
% Daily Value*
Total Fat
13.5g
21%
Saturated Fat
1.3g
7%
Trans Fat
0.0g
Cholesterol
49mg
16%
Sodium
1010mg
42%
Potassium
303mg
9%
Total Carbohydrates
58.6g
20%
Dietary Fiber
26.0g
104%
Sugars
18.1g
Protein
32.3g
Vitamin A 90% Vitamin C 104%
Calcium 10% Iron 55%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in saturated fat
  • High in dietary fiber
  • High in iron
  • High in vitamin A
  • High in vitamin C
  •   Bad points
  • Contains alcohol
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