4 Servings 12 min Cook
2 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
2 Tsp unpacked Brown Sugar
3 Tbsp Water
4 Breast, bone and skin removed Chicken Breast
4 Tsp Cornstarch
2 Tbsp Vegetable Oil
2 Cloves, minced Garlic
2 Tsp Ginger Root
2 2/3 Cups raw Bok Choy
1 Pepper Jalapeno Peppers
In a small bowl combine soy sauce, vinegar, brown sugar, and 3 tablespoons water.
Slice chicken into thin strips.
In a medium bowl, toss chicken with cornstarch until coated.
In a large wok or skillet heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute.
Add chicken in a single layer, pressing against pan to sear.
Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes.
Add bok choy and chopped pepper and cook, stirring, until bok choy slightly wilts, about 1 minute.
Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes.
Serve over rice, if desired, and enjoy!.
Recipe inspired by: http://www.
marthastewart.
com/897967/stir-fried-chicken-bok-choy
