- 10 ounces chopped chicken breast
- 1/2 cup jasmine rice
- 2 cloves garlic
- 2 Scallions
- 1/2 Pound bok choy
- 3 Tablespoons cornstarch new
- 3 Tablespoons soy glaze
- 2 Tablespoons rice vinegar
- 2 Tablespoons sesame oil
- 1 Tablespoon black-and-white sesame seeds
- 1/4 Teaspoon crushed red pepper flakes
- Cook the rice. Remove from heat and add 1/4 of the vinegar
- While the rice cooks, cut off and discard the root end of the bok choy. Roughly chop the leaves and stems. Peel and mince the garlic. Cut off and discard the root ends of the scallions. Thinly slice scallions, separating the white bottoms and the green tops.
- Cook the bok choy. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium high until hot. Add the bok choy and garlic. Season with salt and pepper. Cook, stirring occasionally for 2 to 3 minutes or until the bok choy is bright green and slightly wilted. Transfer to a plate and season with salt and pepper to taste wipeout the pan.
- Coat & cook the chicken. Pat the chicken dry with paper towels and place in a bowl. Season with salt-and-pepper. Toss to coat. Add the corn starch. Toss to thoroughly coat. In the same pan, heat a thin layer of oil on high until hot. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added to the pan, add the coated chicken (shaking off any excess cornstarch) in a single, even layer. Cook 3 to 5 minutes on the first side, or until golden brown. Turn and cook, without stirring, 2 to 3 minutes, or until browned and cooked through.
- Finish the chicken and bok choy. Reduce the heat to medium-high. To the pan, add the cooked bok choy, white bottoms of the scallions, soy glaze, remaining vinegar, sesame oil, half the sesame seeds, 1/4 cup of water and as much of the red flakes as you like, depending on how spicy you like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until well combined in the chicken and bok choy are thoroughly coated. Remove from heat, season with salt and pepper to taste.