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

Instructions

1. 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.

2. 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.