chicken, bok choy, mushroom stir-fry

Use as much or as little ingredients as you want for this dish.  I used 6 chicken strips, 2 bok choy heads, about 10 mushrooms, 1 garlic clove, 2 tbsp. soy sauce, 1 1/2 cups chicken broth, and some salt and pepper.  This gave us 3 meals.  (2 smaller size meals and 1 larger size dinner for the hubby)

First, cook some chicken strips in a pan and salt and pepper each side.

While the chicken is cooking, cut up your veggies.

See how I cut up the stems of the bok choy in thin strips and let the leafy parts in larger pieces?  Also, you want to keep them separate as you will cook them different amounts of time.  Once the chicken is done, break it up into tiny pieces with a wooden spoon in the pan.  Then, transfer the chicken to a bowl and cover it with aluminum foil (to keep the chicken hot). 

Then, add a tablespoon of oil to the same pan and add the bok choy stems.  Cook over medium heat with stirring for 2 minutes. 

Then, toss in your mushrooms and continue to cook 3 minutes with stirring.

Then, add in your leafy tops of the bok choy and minced garlic clove and cook 1 minute.  Then, transfer the veggies to the chicken bowl and cover.  Add 1-2 tbsp. soy sauce to the pan and 1 1/2 cups chicken broth (or however much you have on hand) and cook over medium heat for a minute or two.  Dissolve 1 tbsp. corn starch in 1 tbsp. water in a small bowl and then and add some hot broth to the cornstarch mixture.  Stir to make sure all cornstarch is dissolved.  You can keep adding some hot liquid.  Then, slowly stir in the cornstarch mixture and continuously stir sauce until it thickens, 1-2 minutes.  Then, pour over the veggie/chicken mixture.

Serve over brown rice and enjoy!