(it is a Martha Stewart magazine). It was simple and tasty and light. Just what I am looking for lately! I love the crunch bok choy and cabbage give to stir fry and was pleasantly surprised at how flavorful this one was despite its lack of other vegetables.
* 1/4 cup low-sodium soy sauce
* 1 tablespoon rice vinegar
* 2 teaspoons light-brown sugar
* 2 boneless, skinless chicken breasts (about 1 pound total)
* 4 teaspoons cornstarch
* 2 tablespoons vegetable oil
* 2 garlic cloves, thinly sliced
* 2 teaspoons minced peeled fresh ginger
* 4 cups sliced bok choy (from 1 head)
* 1 small red chile or jalapeno, seeded and sliced (I used jalapeno)
* Cooked rice, for serving
In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water.
Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated.
In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute.
Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes.
Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute.
Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes.
Serve over rice.
Serves 4. Per serving (without rice): 226 calories, 10 g fat, 24 g protein, 11g carbs, 2g fiber