Cantonese chicken with mushrooms is a stir fry dish that packs punch of flavors. Great to be served as starter or main dish to pour over noodles or rice.
Add marinated chicken pieces and toss until chicken is partially cooked.
Add sliced mushrooms and bok choy, toss for a minute.
In a small bowl whisk together all the sauces. Pour it over chicken. Cook on high flame for about 2 minutes.
In another small bowl whisk corn starch in 1 tablespoon water. Once chicken is fully cooked, pour corn starch slurry, stir well and cook until chicken is cooked through and sauce is thick and glossy, will take about 2 to 3 minutes.
Remove from wok and transfer to a serving plate. Garnish with green onions, sesame seeds and serve hot over noodles or rice.
Notes
  Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.