Spicy Ginger Chicken With Steamed Bok Choy

• 1 cup Jasmine Rice
• 2 tablespoons Soy Sauce
• 1 teaspoon Fish Sauce
• 1 tablespoon Siracha
• 1 tablespoon Ginger peeled , grated
• 2 tablespoons Garlic minced
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 tablespoons Cornstarch
• 1 pound Chicken Breast cut into 1 inch chunks
• 1 pound Bok Choy cut in half lengthwise

1. 1. Rinse jasmine rice under cool water several times and drain to reduce starch. Cook rice in a rice cooker or on the stove according to package directions.
2. 2. In a medium mixing bowl, combine soy sauce, fish sauce, Sriracha, ginger, garlic, 1 teaspoon salt and cornstarch and whisk until well incorporated. Mix in chicken and half of chopped scallions until well coated
3. 3. In a large cast iron skillet, heat oil over medium heat. Stir fry half of chicken to until golden brown , about 5 minutes. Add remaining chicken and continue to stir fry, adding 1/2 cup of water to deglaze pan and create a sauce. If sauce is too thick, add up to 1 cup of water. Stir fry until chicken is cooked through, about 10 minutes. Garnish chicken with balance of chopped scallions.
4. 4. Meanwhile in a medium pot fitted with steaming basket, add just enough water until it almost touches the bottom of the basket and bring to a boil. Add bok choy (be sure bok choy is well washed as it tends to be sandy) and steam until tender, about 5 to 7 minutes. Add bok choy to the chicken and serve over steamed rice.

jasmine rice, soy sauce, fish sauce, ginger , garlic, salt, pepper, cornstarch, chicken, bok

Taken from www.epicurious.com/recipes/member/views/spicy-ginger-chicken-with-steamed-bok-choy-5ab7c253aaf32f62abd7d323 (may not work)