chicken and garlic stir-fry with shitake mushrooms

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 pound boneless, skinless chicken breasts - cut into 1/4-inch strips
4 large cloves of garlic - peeled and sliced very thin
3 tablespoons peanut or vegetable oil
3 heads baby bok choy - trimmed and coarsely chopped
6-ounce portobello or shitake mushrooms - stemmed and thinly sliced
2 tablespoons soy sauce
1 teaspoon sesame oil
2 cups cooked white or brown rice

steps:
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 nonsitck skillet over medium-high heat.  add the bok choy and mushrooms and stir-fry until nearly tender, 2 - 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 with soy sauce and sesame oil over, tossing quickly to mix.

4.  to serve, spoon rice onto individual plates and top with the stir-fry.

- sam's cup source, june/july 2007