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Chicken Ginger Pot

Here's how you make Chicken Ginger Pot
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  • Servings: 4
  • Prep: 10m
  • Cook: 12m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 teaspoons oil (I use olive oil)
  • 3/4 pound boneless skinless chicken breasts (cut into bite sized pieces)
  • 1 cup carrots, thinly sliced
  • 1 cup mushrooms, thinly sliced
  • 1 can (8 ounce) sliced bamboo shoots, drained (or shoe string type)
  • 1/2 cup snow peas, sliced in half
  • 1/2 cup pea shoots
  • 1/4 cup chicken broth
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons granulated sugar ( I use Splenda)
  • 1 tablespoon fresh gingerroot, grated
  • 1 teaspoon sesame oil
  • 1/2 teaspoon pepper, freshly ground
  • 2 cups bok choy, chopped
  • 1 cup sweet red peppers, chopped
  • 2 tablespoons water
  • 1 tablespoon cornstarch
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 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.

  • Step 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

  • Step 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.

  • Step 4: Whisk cornstarch into cold water, in a small bowl; add to chicken mixture; heat and stir until simmering and thickened.

  • Step 5: Serve over brown rice if desired

We hope you enjoy this recipe!

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