With this recipe I begin a new goal of cooking more international cuisines. I also have a new found love of bok choy. I’m sure I’ve eaten it dozens of times in restaurants, but found myself somewhat hesitant to cook it myself. Why did I wait so long? Same goes for soba noodles. This one easy, delicious dish opened a slew of new flavorful doors for me. How exciting!

Ingredients
Source: Proceed with Caution
1/2 cup low-sodium chicken broth
3 T. low-sodium soy sauce
1 T. sherry
1 T. sugar (agave nectar, maple syrup or honey can be substituted)
1 tsp. cornstarch dissolved in 1 T. water
1/2 tsp. rice vinegar
1/2 tsp. Asian sesame oil
1/2 tsp. crushed red pepper
3 T. canola oil
3/4 pound oyster mushrooms, thickly sliced (or a stir-fry mixture I found at Harris Teeter)
3/4 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
salt and pepper to taste
3/4 pound bok choy, thickly sliced crosswise
1 small red bell pepper, cut into 3/4-inch pieces
2 T. finely chopped fresh ginger
1 garlic clove, minced
1/2 to 3/4 pound cooked soba noodles

Directions
1. In a medium bowl, combine the chicken stock with the soy sauce, sherry, sugar, dissolved cornstarch, rice vinegar, sesame oil and crushed red pepper and whisk together.
2. In a large skillet (or wok), heat 2 teaspoons of the canola oil until shimmering. Add the mushrooms and cook over high heat, stirring occasionally, until browned and tender, about 6 minutes. Transfer the mushrooms to a large plate.
3. Add another 2 teaspoons of canola oil to the skillet. Season the chicken breast pieces generously with salt and pepper, add them to the skillet and cook over high heat, stirring occasionally, until they are golden and just barely cooked through, about 4 minutes. Transfer the chicken pieces to the plate with the oyster mushrooms.
4. Add 1 tablespoon of canola oil to the skillet along with the bok choy and red pepper and cook over high heat, stirring occasionally, until crisp-tender, about 3 minutes. Transfer the vegetables to the plate.
5. Add the remaining 2 teaspoons of canola oil to the skillet along with the ginger and garlic and cook, stirring, just until fragrant, about 1 minute. Return the chicken and vegetables to the skillet. Shake the sauce and add it to the skillet. Bring to a boil and simmer, stirring, until slightly thickened, about 1 minute. Transfer the chicken and vegetables to a bowl over noodles and serve.

Voila!