Shiitake Studded Hot, Sweet And Sour Chicken Stew
(1 vote)
Instructions
1. Heat oil in a large saucepan over medium-high heat.
2. Add chicken, garlic and pepper flakes and stir-fry two minutes.
3. Add soy sauce and mushrooms and continue to stir-fry two minutes.
4. Add 1 cups of the broth and vinegar and bring to a boil.
5. Reduce heat, simmer uncovered five minutes or until chicken is no longer pink in center.
6. Combine remaining cup broth and cornstarch, mixing well.
7. Stir into stew and simmer two minutes or until thickened.
8. Stir in bok choy and heat through.
9. Spoon rice into four shallow bowls.
10. Top with chicken mixture and garnish with green onions.
