This is a quick and easy stir fry with chicken, baby bok choy and fresh shiitake mushrooms. The flavorful garlic and ginger balance with the sweetness of the honey. I add dry wine to the dish to make a simple sauce. The sweetness in the bok choy compliments the sauce very well. You can add any kind of vegetables you like, however I like to include bok choy in this dish. When I was a kid, we found bok choy at the commissary (the grocery on the military base). We loved bok choy so much, we ate it in place of lettuce on sandwiches and in salads. I have also made this dish with lots of other vegetable combos, I just always include the bok choy. I have done bok choy, broccoli, green peppers and onions. I have also done just bok choy and chicken. I usually try to keep it simple by using ingredients on hand. That way this is a quick and easy go to dinner.
Yield: Serves 4
2 boneless skinless chicken breasts, chopped
6-7 baby bok choys, or 1 large head of bok choy, chopped
1 1/2 cups fresh shiitake mushrooms (1 small package), sliced
1 tablespoon freshly grated ginger
2 cloves grated garlic
2 tablespoons honey
1 cup dry white wine
kosher salt
pepper
olive oil
Preheat skillet. Salt and pepper chopped chicken. Drizzle pan with olive oil. Add chicken to preheated pan. Saute until browned on each side.
Add mushrooms, bok choy, ginger, garlic, honey and wine. Cook over medium heat until mushrooms are tender. Serve over steamed rice.