Cantonese Chicken & Mushrooms

If you can appreciate Asian flavors, you are going to love this chicken & mushrooms dish. When I found this recipe I was so excited to try it; not just because I love chinese food so much, but because of the low calorie count. Healthy chinese? Unheard of! But this? This dish, it is only 335 calories per serving. I will take it.

Here is what you are going to need:

1/2 c. oyster sauce* (I liquefied a small can of oysters when I couldn't find the sauce. Not sure I would recommend this)

1 head bok choy

8 slices fresh ginger

6 scallions, sliced in 1 in. pieces

3 garlic cloves, coarsely chopped

2 cups torn chicken

2 tbsp. cornstarch

8 ounces mixed mushrooms (organic in produce section always has a package of mixed and you can't beat the flavor!)

1 can chicken broth

2 tbsp peanut oil

2 tbsp sesame oil

Start by soaking the chicken in the oyster sauce.

*Like I said above, I couldn't find this so I bought a small can of oysters and threw it in the food processor. The result was possibly the most vile paste I have ever seen or tasted. It was a creamy yellow gray and kind of tasted like gritty, salty dirt. However, I DID cover my chicken in the sludge and let it sit for a while. After, I rinsed most of it off and it achieved the same flavor. Again, I do not recommend liquefying your oysters!

While your chicken is soaking, chop up your scallions, garlic, ginger and bok choy. (You'll want to tear the bok choy leaves into bite sized pieces).

Next, mix cornstarch with three tbsp cold water in a separate bowl and set all ingredients near the stove. Fire up your wok (what, you don't have wok? Yeah, me either...) or deep skillet pan and throw in 2 tbsp peanut oil over high heat.

Throw in scallions, garlic and ginger and stir fry for 20 seconds. Add chicken until the pink is gone from the outside, next add your bok choy and let the leaves wilt down. Add your mushrooms and cook for 2-3 minutes.

(The pan at this point, looks GORGEOUS.)

Finally, add can of chicken broth and cornstarch mix. Bring to a boil and then simmer for 2-3 minutes until sauce in nice, thick and turning creamy. I served this over a bed of white rice, (which will up the calories), but you could do a whole wheat noodle or just eat alone. It really tastes great and beats being MSG'D within an inch of your life at your local Chinese restaurant. And let's not even TALK about mall food court chinese food. (If you eat that, you are just asking for a heart attack).

EN-YOY! (That's enjoy in Chinese...)

I am so offensive

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