Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil (1/2 for vegetables, 1/2 for chicken)
  • 3 stalks celery (sliced)
  • 2-3 stalks bok choy (chopped)
  • 1/2 sweet onion (large, chopped)
  • 1 tsp fresh grated ginger
  • 7 oz bean sprouts ( fresh)
  • 1/2 tsp sesame oil
  • 8 oz boneless skinless chicken breast (thinly sliced)
  • 4 large button mushrooms (sliced)
  • 1 1/4 cups reduced sodium chicken stock
  • 1 tsp reduced sodium soy sauce
  • 1 1/2 tbs cornstarch

Instruction

  • Preheat skillet to med-high. Add 1 tsp of oil, then toss in the celery, bok choy, and onions. Toss together then add grated fresh ginger, Stir well and continue stirring until the vegetables are just starting to soften, then add the bean sprouts. Toss and continue stir frying until the sprouts are translucent, but still a little crisp. Dump the vegetable mixture in a bowl and set aside.
  • Put 1 1/2 teaspoon of oil plus 1/2 teaspoon of sesame oil in the skillet and add the chicken breast slices. Stir fry until pink isn't showing on the outside of the sliced chicken, then add the mushrooms, Stir fry until mushrooms are cooked just on the outside.
  • Whisk together chicken stock, soy sauce, and cornstarch. Add this mixture to the pan. Stir well and cook for 1 minute. Add the vegetables. Mix well and cook for another minute or two (while frequently stirring) until the sauce thickens to the point of a thin gravy.
  • Serve with rice or noodles.