Active Time

　　10 min

　　Total Time

　　15 min

　　Making a fresh-tasting Asian-American meal at home is easier than you think. If you don't have Sherry in the house, you can substitute Scotch.

　　

Ingredients

Makes 4 servings

　　1 pound skinless boneless chicken thighs

　　1 1/2 tablespoons soy sauce

　　2 large garlic cloves, finely chopped

　　1 tablespoon finely chopped peeled ginger

　　2 tablespoons vegetable oil

　　1 (2-pound) head bok choy

　　2 tablespoons medium-dry Sherry

　　1 tablespoon cornstarch

　　1 1/2 teaspoons sugar

　　1 (15-ounce) can straw mushrooms, rinsed and drained

　　1 (14- to 15-ounce) can baby corn, rinsed and drained

　　Accompaniment: white rice

　　

Step 1

Cut chicken across the grain into 1-inch-wide slices and toss with soy sauce, garlic, ginger, and 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over high heat until it shimmers, then cook chicken in 1 layer, without stirring, 2 minutes.

　　

Step 2

While chicken cooks, cut bok choy crosswise into 1/2-inch pieces. Add to chicken (do not stir) and cook, covered, until bok choy is tender, about 4 minutes. Stir together Sherry, cornstarch, and sugar.

　　

Step 3

Stir mushrooms, corn, Sherry mixture, and 1/2 teaspoon salt into chicken mixture and simmer, uncovered, stirring occasionally, until sauce is thickened slightly and chicken is cooked through, 1 to 2 minutes.