Chicken Ginger Pot

Name: Chicken Ginger Pot
Ingredients: 2 teaspoons cooking oil (I use olive oil); 34 lb chicken breast, boneless, skinless, cut into bite sized pieces; 1 cup carrot, thinly sliced; 1 cup mushroom, thinly sliced; 8 ounces sliced bamboo shoots, 1 can drained (or shoe string type); 12 cup snow peas, sliced in half; 12 cup pea shoots (optional); 14 cup chicken broth; 14 cup rice vinegar; 2 tablespoons soy sauce; 2 teaspoons sugar (I use Splenda); 1 tablespoon fresh gingerroot, grated; 1 teaspoon sesame oil; 12 teaspoon pepper, freshly ground; 2 cups bok choy, chopped; 1 cup sweet red pepper, chopped; 2 tablespoons water; 1 tablespoon cornstarch

18 ingredients

5 steps

Ingredients

2 teaspoons cooking oil (I use olive oil)
34 lb chicken breast, boneless, skinless, cut into bite sized pieces
1 cup carrot, thinly sliced
1 cup mushroom, thinly sliced
8 ounces sliced bamboo shoots, 1 can drained (or shoe string type)
12 cup snow peas, sliced in half
12 cup pea shoots (optional)
14 cup chicken broth
14 cup rice vinegar
2 tablespoons soy sauce
2 teaspoons sugar (I use Splenda)
1 tablespoon fresh gingerroot, grated
1 teaspoon sesame oil
12 teaspoon pepper, freshly ground
2 cups bok choy, chopped
1 cup sweet red pepper, chopped
2 tablespoons water
1 tablespoon cornstarch

Directions

1

Heat cooking oil in a large saucepan (or wok), on medium high; add the chicken, cook uncovered 2 to 4 minutes, stirring occasionally until no longer pink.
2

Add next 12 ingredients; stir to mix, bring to a boil, reduce heat to medium, simmer gently partially covered for 2 to 4 minutes until carrot is almost tender crisp; do not overcook.
3

Add bok choy and sweet red pepper; stir and cook covered another 2 to 4 minutes, just until bok choy is limp and veggies are tender crisp.
4

Whisk cornstarch into cold water, in a small bowl; add to chicken mixture; heat and stir until simmering and thickened.
5

Serve over brown rice if desired.