5 Spice Chicken and Asian Veggies
1-1.5lb chicken breast or thighs
3 cloves garlic, thinly sliced
1 tsp grated fresh ginger
2 8oz packages sliced shitake mushrooms
1 large red pepper, diced
2 large bok choi, diced and separated into leaves and stalk
small can bamboo shoots, drained
~tbsp sesame oil
~1/4c soy sauce
Chinese 5 spice
Coat bottom of large pan with olive oil. Season chicken with salt, pepper, and generously with Chinese 5 spice. Over medium-high heat, brown chicken on all sides, about 3 minutes each side. (Chicken will not be cooked through yet.)
Push chicken to one side of pan. Add garlic and ginger, saute about 1 minute. Add mushrooms and sesame oil. Reduce heat to medium. Saute until approaching tender (about 2-3 minutes). Add pepper and bok choi stalk. Add soy sauce. Saute until peppers are tender and bok choi stalk is nearly translucent. (About 3-4 minutes). Add bok choi leaves and bamboo shoots. Saute another 3 minutes until bok choi leaves are tender or until chicken is cooked through.
Serve warm over rice (optional).