Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 1 tbsp avocado oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb baby bok choy, ends trimmed and halved lengthwise
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 scallions, sliced into 1-inch pieces
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. In a small bowl, whisk together soy sauce, honey, sesame oil, cornstarch, and water until the cornstarch is completely dissolved. Set aside.
  2. Toss the sliced chicken breast with salt and pepper, ensuring strips are of uniform thickness.
  3. Heat avocado oil in a 12-inch cast iron skillet or wok over medium-high heat until shimmering. Add chicken in a single layer and sear undisturbed for 3 minutes until golden brown. Flip and cook for another 2-3 minutes, then remove chicken from the pan and set aside.
  4. In the same pan, add the minced garlic, grated ginger, and sliced scallions. Sauté for 30-60 seconds until fragrant.
  5. Add the halved baby bok choy to the pan. Sauté over medium-high heat until the stems stay crisp while the leaves wilt.
  6. Return the seared chicken to the pan and pour in the whisked sauce. Toss everything together over high heat until the sauce thickens into a mahogany glaze that clings to the chicken and greens.