This is a riff on one of my favorite dishes from one of my favorite Asian restaurants. I like to serve it over brown basmati rice. Note: This dish also works very well with either beef or tofu, and can be easily doubled or quadrupled! —RellaBellaK
toasted sesame oil
small onion, chopped
garlic clove, sliced thinly
cremini (baby bella) mushrooms, sliced
inch chunk of ginger, peeled and sliced into very thin strips
baby bok choy, cut in half lengthwise
boneless, skinless chicken breast
In This Recipe
Heat oil in large skillet and saute onion until soft, 4-5 minutes. Add garlic and cook 5-6 minutes more. Add mushrooms and cook until they are soft and have released their juices, 8-10 minutes.
Add soy sauce, hot sauce, vinegar, & ginger, stirring to combine.
Add baby bok choy, cut side down. Cook 2 minutes, then flip over and cook 2 minutes on the other side. Remove from skillet and set aside.
Add chicken to skillet, stirring to coat in sauce. Cover and cook 4-5 minutes on each side until cooked through.