Cantonese Chicken and Mushrooms

• 1 1/4 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
• 1/2 cup oyster sauce
• 2 tablespoons cornstarch
• 2 tablespoons oil
• 6 scallions, cut into 1-inch pieces
• 8 thin slices peeled ginger
• 3 cloves garlic, coarsely chopped
• 8 to 10 ounces sliced mushrooms, such as cremini, shiitake or a mix
• 12 ounces baby bok choy, cut crosswise into 1 1/2-inch pieces
• 1 1/4 cups low-sodium chicken broth
• 2 teaspoons toasted sesame oil
• Red pepper flakes
• Cooked rice, for serving (optional)

1. Toss the chicken with the oyster sauce in a bowl
2. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients
3. Heat a wok or deep skillet over high heat until hot. Add the oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds
4. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2 to 3 minutes. Stir in the mushrooms and bok choy
5. Add the broth and sesame oil to the skillet and bring to a boil over high heat
6. Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 to 3 minutes
7. Sprinkle with red pepper flakes to taste
8. Serve with rice, if desired