Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 lb baby bok choy, ends trimmed and halved lengthwise
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 1 tsp cornstarch
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onion, thinly sliced

Instructions:

  1. In a small bowl, combine soy sauce, toasted sesame oil, honey, rice vinegar, and cornstarch. Whisk until the honey is fully incorporated.
  2. Halve the baby bok choy and mince the garlic and ginger.
  3. Place a large wok or heavy-bottomed skillet over medium-high heat and add the neutral oil, heating until it shimmers.
  4. Add chicken cubes in a single layer and sear undisturbed for 2-3 minutes until a mahogany-colored crust develops.
  5. Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant.
  6. Toss in the bok choy halves and sauté for 2 minutes, flipping occasionally, until leaves begin to wilt but stems remain crisp.
  7. Pour the sesame glaze over the mixture and toss constantly for 1-2 minutes until the sauce thickens into a glossy coating.
  8. Remove from heat and garnish with toasted sesame seeds and sliced green onions.