A delightful blend of low-sodium chicken stock, soy sauce, sherry, sugar, cornstarch, and rice vinegar-an Asian-inspired sauce-strikes the right flavor balance in this tasty stir-fry dish. Coupled with a hint of red pepper heat and the richness of sesame oil, it transforms a simple stir-fry into an exotic culinary experience.

The steps in preparing this dish reveal the meticulous layering of flavors. Start off by heating a bit of canola oil in a large non-stick pan. Thickly sliced oyster mushrooms are added to the hot oil and sautéed until browned and tender. This process makes the mushrooms release their earthy flavor and elevate the dish. Once done, move the mushrooms onto a plate.

Next up is the skinless, boneless chicken breasts. Cut into bite-sized pieces, these are seasoned generously with salt and pepper before being seared in the skillet until golden. The searing of the chicken not only adds a satisfying texture but also renders a depth of flavor to the stir-fry. The seared chicken then joins the mushrooms on the plate.

Coming to the vegetables, we use bok choy and red bell peppers for this recipe. They are cooked in the same pan until they achieve a crispy tenderness. These veggies not just bring color to the dish but also infuse it with their fresh taste.

Finally, finely chopped fresh ginger and minced garlic cloves are sautéed in the remaining oil. Their pungent fragrances lend a tongue-tickling spiciness to the stir-fry. Once their aromas are released, the chicken, mushrooms, and veggies are returned to the pan and the pre-prepared sauce is poured over it. The stir-fry is then simmered until the sauce thickens slightly, with the ingredients soaking up all those wonderful flavors.

The completed stir-fry is then transferred to a bowl for serving. One serving packs 265 calories, 13.3 gm of total fat, and 12 gm of carbs-making it not just a tasty but also a health-conscious choice for meals. Enjoy this satisfying stir-fry with a side of steamed rice.