2 chicken breasts, trimmed of fat and cut into 1 inch cubes
3 Tbsp fish sauce
3 Tbsp rice vinegar
¼ cup dry sherry
1 Tbsp toasted sesame oil
1 Tbsp honey
1 Tbsp finely chopped fresh peeled ginger root
1 garlic clove, minced
Pinch red pepper flakes
⅛ tsp salt
1 Tbsp cornstarch
6 oz baby bok choy, cut into 1 inch slices (You can use regular bok choy – just chop it into roughly bite-sized lengths.)
3 green onions, chopped
¼ cup sliced almonds
2 ½ Tbsp peanut oil, divided
Instructions
Whisk together fish sauce through cornstarch to make marinade.
Mix marinade with chicken in a large zip-lock bag and marinate in the refrigerator 2 hours or overnight if more convenient.
Heat a large skillet over medium high heat and toast almonds until lightly browned.
Remove almonds to a bowl.
Heat 1 Tbsp peanut oil in skillet over medium high heat.
Stir-fry bok choy about 3 min until wilted and thicker portions are tenderized a bit but still have some crunch.
Remove to bowl with almonds.
Heat another 1 ½ Tbsp oil in skillet.
Remove chicken pieces from marinade and add to skillet, reserving marinade.
Cook chicken pieces, turning and rearranging as necessary to make them white/opaque on all sides, about 6 minutes.
Add marinade to pan, scraping bottom of pan with a wooden spatula to bring up any browned bits, cover and simmer about 3 minutes until chicken is steamed through.
Add bok choy, almonds and green onions to pan and stir about 2 minutes until heated through.
Serve over rice.
Recipe by Savory Nature at http://savorynature.com/2013/11/13/asian-chicken-with-baby-bok-choy-white-sauce/