Ingredients:

  • 1 lb chicken breast, thinly sliced into bite-sized strips
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1 cup jasmine rice, uncooked
  • 2 cups water
  • 1 lb baby bok choy, halved lengthwise
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp neutral oil
  • sliced green onions
  • toasted sesame seeds

Instructions:

  1. Rinse jasmine rice until water runs clear. Combine with water in a rice cooker or pot. Bring to a boil, then simmer covered for 15 minutes. Let it rest off-heat for 5 minutes.
  2. In a bowl, toss sliced chicken with 1 tbsp soy sauce, 1 tbsp cornstarch, and sesame oil. Let it marinate for 10 minutes.
  3. Whisk together the low-sodium soy sauce, oyster sauce, honey, and rice vinegar in a small jar. In a separate small bowl, mix 1 tsp cornstarch with 1 tbsp water to create a slurry.
  4. Heat 1 tbsp oil in a wok over high heat. Add chicken in a single layer and cook without stirring for 2 minutes to develop a crust, then flip and cook for another 2 minutes until opaque. Remove chicken and set aside.
  5. Add another 1 tbsp oil to the pan. Place bok choy cut-side down and sear for 2-3 minutes until edges are charred and golden.
  6. Push the bok choy to the side of the pan; add minced garlic and grated ginger to the center and sauté for 30 seconds until fragrant.
  7. Return chicken to the pan and pour in the glaze mixture. Stir in the cornstarch slurry and toss over high heat for 1-2 minutes until the sauce is thick and glossy.
  8. Divide cooked jasmine rice into bowls, top with the chicken and bok choy mixture, and garnish with sliced green onions and toasted sesame seeds.