Recipe adapted from and with thanks to Everyday Food
Servings: 2-4 servings
1lbboneless skinless chicken thighs or breastsdiced into 1/2" pieces
1rounded tablespoon arrowroot or cornstarch
6cupssliced bok choyabout 1 head
1-2jalapenosseeded and diced
1tablespoonfinely minced fresh ginger
2large garlic clovesminced
In a small bowl, combine the soy sauce, vinegar and brown sugar. Set aside. In a medium bowl, toss the chicken pieces with the arrowroot. In a large skillet over medium-high heat, warm the oil and add the garlic and ginger. Saute just until fragrant, about 1 minute.
Add the chicken, toss in the garlic and ginger to coat. Spread the pieces across the bottom of the skillet. Sear the pieces and turn as needed. Cook, stirring occasionally, until lightly browned and barely cooked through, about 6-7 minutes.
Add the bok choy and jalapeno and cook, tossing with tongs or stirring constantly for about a minute, just until the bok choy is wilted. Add the soy sauce mixture and toss well to coat. Cook for about 2 minutes, just until the sauce is thickened. Serve over rice if desired. Enjoy!
Chicken and Bok Choy Stir Fry https://barefeetinthekitchen.com/chicken-and-bok-choy-stir-fry/