Chicken and Mushroom Stir-Fry with Bok Choy

- 1 Tbsp cornstarch (15 mL)
- 1 Tbsp water (15 mL)
- 1/2 lb vermicelli pasta, cooked and set aside to keep warm (250 g)
- 1 Tbsp canola oil (15 mL)
- 1 1/2 lbs chicken breasts, cut in strips (750 g)
- 2 Tbsp canola oil (30 mL)
- 1 medium onion, thinly sliced (1 )
- 1/2 lb white mushrooms, sliced (250 g)
- 1/2 lb oyster mushrooms, sliced (250 g)
- 4 heads baby bok choy, cut into wedges (4 heads )
- 1 red pepper, chopped (1 )
- 1 Tbsp ginger, grated (15 mL)
- 1 garlic clove, minced (1 )
- 2 Tbsp low sodium soy sauce (30 mL)
- 2 Tbsp plum sauce (30 mL)
- 1 Tbsp sweet chili sauce (15 mL)
- 1 Tbsp seasoned rice vinegar (15 mL)
- 1 Tbsp toasted sesame seeds (15 mL)
1. In small bowl or measuring cup, mix together cornstarch and 1 Tbsp (15 mL) water.
2. Place wok or large heavy skillet over high heat. Swirl 2 tbsp canola oil in wok to coat sides and bottom evenly. Stir fry chicken strips until golden brown and cooked through. Remove from wok and set aside.
3. Swirl 2 Tbsp (30 mL) more canola oil in wok. Stir fry onion, mushrooms, bok choy, and red pepper over high heat until vegetables are just heated through, about 7 to 8 minutes. Quickly stir in ginger, garlic, soy sauce, plum sauce, sweet chili sauce and seasoned rice vinegar. Immediately stir in mixture of cornstarch and water. Cook one minute longer. Garnish with toasted sesame seeds.