Chicken with Baby Bok Choy Recipe

Ingredients

3 boneless skinless chicken breasts
½ tsp garlic salt
3 bunches of baby bok choy
2 tbsp peanut oil
1½ tbsp cornstarch

Sauce:
1 cup chicken broth
2 tbsp soy sauce
¼ tsp ground ginger

1. Remove all of the fat from the chicken and cut it into 1 inch cubes. Sprinkle these cubes with the garlic salt.

2. Thoroughly rinse the baby bok choy and pull the stalks from the base, discarding the base. Cut the leaves and stalks into large 1½ inch chunks keeping them separate. Then set them aside.

3. In a small bowl, mix together the ingredients for the sauce and set it aside.

4. In a small cup, mix the cornstarch with a little warm water just so that it dissolves and set it aside.

5. Heat a non stick pot or wok on high. Once the wok is hot add 1 tablespoon of the peanut oil and let it get hot. Then add the chicken cubes and stir fry them for about 6 to 8 minutes or until brown. If you let the chicken sit on one side for about 2 minutes before stirring, it will brown quicker. Simply let it sit for 2 minutes and then stir, and then let it sit for another 2 minutes and stir again. Repeat this until most of the chicken is brown.

6. Once the chicken has browned, remove it from the wok and set it aside.

7. Add the remaining tablespoon of oil to the wok.

8. Once this oil is hot add the baby bok choy stalks and stir fry them for 2 minutes. Then add the leaves and stir fry for another minute. The stalks are stir fried first because they are denser than the leaves and therefore take longer to cook.

9. Return the chicken to the wok and add the sauce. Then bring everything to a boil.

10. Once it boils, add the cornstarch mixture and stir until thick.

11. Serve with either steamed or fried rice. Makes 3 servings.