Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken tender breast	1 1/4	1/4	cut skinless boneless	89.3009	6.2227	5.7939	4.5678
oyster sauce	1/2	cup		73.44	15.7248	1.944	0.36
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
scallion	6		cut	192.0	44.04	10.98	1.14
ginger	8	slices	peeled sliced	14.08	3.1275	0.3203	0.132
garlic clove	3		chopped	302.6	0.0	67.32	1.7
mushroom	8 -10		sliced	-	-	-	-
baby bok choy	12	ounces	cut	302.6	0.0	67.32	1.7
chicken broth	1 1/4	1/4	low sodium	97.65	2.3625	13.923	3.2760000000000002
sesame oil	2	teaspoons	toasted	79.56	0.0	0.0	9.0
rice			cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.