CHICKEN AND GARLIC STIR-FRY WITH SHIITAKE MUSHROOM Serves 4 INGREDIENTS 1 lb. boneless, skinless chicken breasts, cut into 1/4" strips 4 large cloves peeled garlic, very thinly sliced 3 tbsp. peanut or vegetable oil 3 heads baby bok choy, trimmed and coarsely chopped 6 oz. portobello or shiitake mushrooms, stemmed and thinly sliced 2 tbsp. soy sauce 1 tsp. sesame oil 2 cups cooked white or brown rice COOKING DIRECTIONS Directions: 1. Combine the chicken strips, garlic and 1 tablespoon of the peanut or vegetable oil in a medium bowl. Stir to evenly mix and refrigerate, covered, for 1 hour. 2. When ready to cook the chicken, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the bok choy and mushrooms and stir-fry until nearly tender, 2â€"3 minutes. Transfer to a bowl and set aside. 3. Heat the remaining 1 tablespoon of oil in the skillet and add the chicken-garlic mixture. Cook, stirring constantly, until the chicken is just cooked through and the garlic is aromatic, about 3 minutes. Return the vegetables to the pan, drizzle the soy sauce and sesame oil over, tossing quickly to mix. To serve, spoon rice onto individual plates and top with the stir-fry. (If you are short on time, you may choose not to marinate the chicken, as directed in the first step. However, it is recommended in order to achieve a rich, garlicky flavor).
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