To begin making the Ginger Sesame Chicken With Bok Choy And Mushrooms recipe, cut boneless chicken into cubes and set aside.

Wash heads of Bok Choy and split it into half. Cut the root part crosswise into squares.

Wash and chop Mushrooms in slices and Red Bell Pepper in small squares.

In a heavy bottomed pan, add some vegetable oil and saute onion till they release their water and become a little brown.

Remove them on a plate lined with a tissue, so that excess oil is soaked.

Now add little more oil to the same pan and add Red bell Pepper and Bok Choy. Stir Fry till they have cooked but still retain their crisp character.

Also remove them on the plate with a tissue to absorb the extra oil.

Repeat the same with cubed chicken. Stir Fry in the same pan by adding little oil. Season it with Salt and Pepper.

In a saucepan add some chicken broth or if you are using broth cubes, add water and broth cube. Bring it to a boil and then turn the flame off.

In the same sauce pan add Sheer or white wine, soya sauce and sugar.

Also add rice vinegar, Cornstarch dissolved in water and sesame oil.

Also add red chilli fakes to the sauce pan and mix till everything is dissolved.

In a pan add oil and saute minced garlic and ginger for a minute and then add all the stir fried veggies and chicken. Mix well.

Add the sauce and let it simmer till it has reduced and thickened a little bit.

Transfer to a bowl, sprinkle some roasted sesame seeds and serve hot.

Serve Ginger Sesame Chicken With Bok Choy And Mushrooms along with hot Steamed Rice or Spicy Schezuan Vegetarian Noodles for a perfect weekend dinner and end with a Caramel Custard Recipe (Pressure Cooker method)..