Ingredients

• 1 tablespoon chile-garlic sauce, (see Note)
• 1 tablespoon water
• 1 1/2 teaspoons rice vinegar
• 1 teaspoon reduced-sodium soy sauce
• 1/2 teaspoon cornstarch
• 1 tablespoon canola oil
• 8 ounces boneless duck breast, (see Note) or chicken breast, skin removed and cut into 1/4-inch strips
• 2 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 1 1/2 cups broccoli florets
• 1 1/2 cups sliced bok choy
• 1/2 cup sliced shiitake mushrooms, (1 ounce)

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Cooking Directions

Step 1

Whisk chile-garlic sauce, water, vinegar, soy sauce and cornstarch in a small bowl.

Step 2

Heat oil in a medium nonstick skillet over medium-high heat until shimmering but not smoking. Cook the duck, in a single layer, stirring once, until beginning to brown, about 3 minutes. Transfer to a plate.

Step 3

Add garlic and ginger to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add broccoli and bok choy; cook, stirring, until the broccoli is bright green, about 2 minutes. Add mushrooms and cook, stirring, until softened, about 1 minute. Add the chile-garlic sauce mixture; cook, stirring often, until the sauce is slightly thickened, about 1 minute. Return the duck and any accumulated juices to the pan; stir to coat with the sauce. Cook until heated through, about 1 minute.