Bok Choy And Chicken

• 1 large bok choy
• 4 boneless skinless chicken breast halves
• 3 -8 cloves garlic, minced (depending on size and your taste)
• 1/4 cup dry sherry or 1/4 cup cooking sherry
• 1/4 cup soy sauce (I prefer Kikkoman)
• 2 -3 tablespoons oil (just enough to coat the bottom of the pan)

1. Wash bok choy very well.
2. Slice across the leaf at about 1/2 inch intervals.
3. Discard the bottom when you get to the part with no green on it.
4. Drain thoroughly.
5. Chop chicken breasts into 1/2 to 1 inch chunks.
6. Heat oil in a wok or large, high-sided frying pan with a lid over medium heat.
7. When oil is hot, add garlic.
8. Saute for a few seconds, then add chicken.
9. Saute until slightly browned all over (no pink showing on the outside).
10. Add bok choy and stir-fry for about half a minute, until just wilted.
11. Add soy sauce and sherry.
12. Cover and cook until chicken is done; about 10 to 15 minutes.
13. Serve over steamed white rice with soy sauce or teriyaki sauce.

bok choy, chicken, garlic, sherry, soy sauce, oil

Taken from www.food.com/recipe/bok-choy-and-chicken-84503 (may not work)