1 lb. boneless chicken, cubed
2 Tablespoons cornstarch
2 cups sliced fresh mushrooms
6 cups sliced bok choy (chinese cabbage)
1/8 teaspoon ground ginger
1 can (8oz.) bamboo shoots, drained and rinsed
3/4 cup chicken broth
2 Tablespoons soy sauce (can use low-sodium)
1 Tablespoon dry sherry or apple juice
1/4 teaspoon sugar
Combine chicken and cornstarch in a 2 quart microwave safe casserole; mix to coat evenly.
Microwave (high) uncovered, 5 to 6 minutes or until chicken is no longer pink, stirring once. Remove chicken from casserole and set a side. Add mushrooms, bok choy, and ginger to casserole.
Microwave (high) , uncovered, 2 1/2 to 3 minutes or until bok choy starts to wilt, stirring once. Stir in bamboo shoots, chicken broth, soy sauce, sherry, sugar, and chicken.
Microwave (high), uncovered 4 to 5 minutes or until sauce boils and thickens stirring twice.