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Chicken Mushroom Rice Bowl

March 24, 2017


1 boneless, skinless chicken breast
2 tablespoons oil
1 clove garlic, finely chopped
1-2 baby bok choy
3-4 mushrooms, sliced
3 tablespoons Ying’s Stir Fry Sauce





1. Cut chicken breast into thin slices and marinate them with 1 tablespoon Ying’s Stir Fry Sauce in a mixing bowl. Set aside. 

2. Heat oil in a wok over medium heat. Add garlic, stir until aromatic, then add chicken.


3. Stir-fry for 1 minute, add baby bok choy and mushrooms.


4. Stir fry until there is no more pink chicken, stir in the remaining sauce, and stir fry until chicken is completely done and everything is evenly coated with sauce.


Serve over rice.

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