Ginger-Sesame Chicken With Bok Choy, Onion And Mushrooms - cooking recipe

Ingredients

1/2 cup chicken broth
3 tablespoons light soy sauce
1 tablespoon white wine (Reisling)
1 tablespoon sugar
1 teaspoon cornstarch (dissolved in 1 T. cold water)
1/2 teaspoon rice vinegar, unseasoned
1/2 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
3 tablespoons canola oil, divided
1/2 onion, cut into small wedges
3/4 lb button mushroom, thickly sliced
3/4 lb boneless skinless chicken breast, cut into 2 inch pieces
salt and pepper
4 leaves bok choy, thickly sliced crosswise
1/2 red pepper, cut into 3/4 inch pieces
2 tablespoons fresh ginger, finely chopped
4 garlic cloves, minced

Preparation

In a medium bowl, combine the chicken broth with soy sauce, wine, sugar, dissolved cornstarch and water, sesame oil and crushed red pepper. Whisk until smooth.
In a large skillet, heat 2 t. oil until hot and add the onion wedges. Cook for about 6 minutes. Add mushrooms and continue to cook for another 6 minutes. Transfer onion and mushrooms to a plate.
Add another 2 t. oil to the skillet and season chicken with salt and pepper and add to the skillet and cook over med. high heat until golden about 4 minute each side. Transfer to the plate with onions and mushrooms.
Add 1 T. oil to the skillet and add the bok choy and red pepper pieces. Cook on medium high heat until crisp tender about 3 minutes. Transfer to the plate with the onion, mushrooms, and chicken.
Add the remaining oil to the skillet and cook the ginger and garlic until fragrant about 1 minute. Return the chicken and vegetables to the skillet. Whisk the sauce in the bowl, and add to the skillet. Bring to a boil and simmer stirring until slightly thickened, about 1 minute. Transfer to bowls and serve.