Chicken and Bok Choy Stir-Fry

Ingredients

• 1 pound boneless skinless chicken thighs or breasts diced into ½" pieces
• 1 tablespoon cornstarch
• 6 cups thinly sliced bok choy about 1 head
• 1-2 jalapenos seeded and minced, about 2-4 tablespoons
• 2 tablespoons olive oil
• 1 tablespoon fresh ginger finely minced or sliced into very thin matchsticks
• 2 large garlic cloves minced

Sauce

• ¼ cup soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons brown sugar

Directions

1. In a small bowl, combine the soy sauce, vinegar and brown sugar. Set aside. In a medium bowl, combine the chicken with the garlic, ginger, and cornstarch. Stir or toss to coat.
2. In a large skillet over medium-high heat, warm the oil and add the chicken mixture. Toss to coat and 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.
3. Add the bok choy and jalapeno and continue cooking, 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 thickens. Serve over rice if desired.