Cantonese Chicken and Mushrooms
2 skinless, boneless chicken breasts, cut into thin strips
1/2 cup oyster sauce
2 tablespoons cornstarch
2 tablespoons veg oil
1/2 inch ginger, grated
3 cloves garlic, finely chopped or microplaned
8 oz mushrooms, sliced
1/2 head of cabbage, chopped into approx. 1-in squares
1 1/4 cups low-sodium chicken broth
2 teaspoons sesame oil
1 cup shelled edamame
cooked white, basmati, or jasmine rice.
Toss the chicken with the oyster sauce in a bowl. Mix the cornstarch with 3 tbs cold water in a separate bowl. Place both bowls near the stove with the other ingredients.
Heat a wok over high heat until hot. Add the oil, ginger, and garlic, and stir-fry about 20 seconds. Add the chicken and stir-fry until opaque, 2-3 mins. Stir in the mushrooms and bok choy.
Add the broth and sesame oil and bring to a boil. Add the cornstarch, return to a boil, and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2-3 minutes. Add edamame and toss until warmed through. Serve over rice.