Cantonese Chicken And Mushrooms - cooking recipe

Ingredients

1 1/4 lbs chicken tenders, cut into 1 1/2 inch pieces (or skinless, boneless chicken breasts)
1/2 cup oyster sauce
2 tablespoons cornstarch
2 tablespoons peanut oil
6 scallions, cut into 1 inch pieces
8 slices ginger (peeled and thinly sliced)
3 garlic cloves, coarsely chopped
8 -10 mushrooms, sliced (cremini, shitake or mixed)
12 ounces baby bok choy, cut crosswise into 1 1/2 inch pieces
1 1/4 cups low sodium chicken broth
2 teaspoons toasted sesame oil
cooked rice, for serving

Preparation

Toss the chicken with the oyster sauce in a bowl. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients. Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2-3 minutes. Stir in the mushrooms and bok choy.
Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 - 3 minutes. Serve with rice, if desired.