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