INGREDIENTS:
- 4 tablespoons soy sauce
- 4 tablespoons rice wine vinegar
- 3 tablespoons sesame oil
- 4 teaspoons Lakanto brown sugar
- 1.5 lb boneless chicken breast or thighs, cut into thin strips
- 4 tablespoons finely chopped gingerroot
- 4 cloves garlic, finely chopped
- 6 tablespoons peanut or vegetable oil
- 8 oz mushroom, sliced
- 1 lb small bok choy, sliced
- 1 lb chives or 4 leeks, thinly sliced
- Pinch Red Pepper flakes
- Salt, as needed
Instructions:
- In a medium bowl, whisk together soy sauce, vinegar, sesame oil, brown sugar, ginger, and garlic. Set aside.
- Heat a large, 12-inch skillet over high heat with 2 tablespoon peanut oil and the chicken. Cook and transfer to a plate.
- Add the remaining peanut oil to the skillet along with mushrooms for 5 mins. Add the bok choy and cook 1 minute. Stir in the chives/leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Return chicken to skillet and combine with veggie mix. Serve immediately, over cauliflower rice.
https://cooking.nytimes.com/recipes/1015084-stir-fried-chicken-and-bok-choy