Chicken Ginger Pot

Ingredients

• 2 teaspoons cooking oil (I use olive oil)
• 3/4 lb chicken breast, boneless, skinless, cut into bite sized pieces
• 1 cup carrot, thinly sliced
• 1 cup mushroom, thinly sliced
• 8 ounces sliced bamboo shoots, 1 can drained (or shoe string type)
• 1/2 cup snow peas, sliced in half
• 1/2 cup pea shoots (optional)
• 1/4 cup chicken broth
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons 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 pepper, chopped
• 2 tablespoons water
• 1 tablespoon cornstarch

Directions

1. 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.

2. 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.

3. 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.

4. 4

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

5. 5

   Serve over brown rice if desired.