Creamy Chicken, Mushroom, and Pak Choi Gravy

Instructions

1. 1

   Slice the chicken breast into bite-sized pieces. Clean and slice the mushrooms. Wash and roughly chop the pak choi. Finely chop the garlic and onion.

2. 2

   In a large skillet or wok, heat the vegetable oil over medium-high heat.

3. 3

   Add the chopped onion and garlic to the pan. Sauté for 2-3 minutes until fragrant and translucent.

4. 4

   Add the chicken pieces to the pan and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

5. 5

   Add the sliced mushrooms and cook for another 3-4 minutes until they start to soften.

6. 6

   Pour in the chicken stock and bring to a gentle simmer. Let it cook for 5 minutes to allow the flavors to meld.

7. 7

   In a small bowl, mix the cornstarch with a tablespoon of cold water to make a slurry. Stir the slurry into the pan and cook for 1-2 minutes until the sauce thickens.

8. 8

   Lower the heat and stir in the heavy cream. Mix well and let it simmer for 2-3 minutes until the sauce is creamy.

9. 9

   Add the chopped pak choi and cook for another 2 minutes until just wilted.

10. 10

    Taste and adjust seasoning with salt and pepper if desired. Serve hot with rice or noodles.