Bok choy stir-fry

http://chinesefood.about.com/od/poultryrecad/r/bokchoychicken.htm?p=1

Bok choy, broccoli and mushroom stir-fry
INGREDIENTS:
3 medium chicken breasts, boneless and skinless
3 large bok choy stalks with leaves
mushrooms, sliced
bunch of broccoli

Marinade: 1 TB Chinese rice wine or dry sherry, 1 green onion, diced, 2 tsp cornstarch (I just used whatever instant marinade I had, and added a little cornstarch to it with green onions)

Sauce:
• 1/4 cup low-sodium chicken broth
• 2 TB water
• 2 tsp white rice vinegar
• 1 clove garlic, finely chopped
• 1/4 tsp salt

At end: 1 teaspoon cornstarch , 4 teaspoons water

PREPARATION:
Marinate the chicken for 30 minutes.

Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.

Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.

COOK:
Heat wok and add 2 TB oil. When oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels.

Clean out the wok and add 2 - 3 TB oil. When oil is ready, add mushrooms and broccoli, add the bok choy stalks. Stir-fry briefly and add the leaves.

Heat sauce to bring to a boil. Add the cornstarch/water mixture to the sauce and stir rapidly to thicken. Add the chicken and veggies. Mix through and serve hot. Serves 4.

Make rice.

Nutritional Breakdown per serving (based on 3 servings and 4 TB oil for stir-frying): 451 calories (kcal), 21 g Total Fat (18 g Monounsaturated Fat), 57 g Protein, 5 g Carbohydrate, 137 mg Cholesterol, 818 mg Potassium, 424 mg Sodium, 1g Fiber