Stir-Fried Chicken with Bok Choy

• 3/4 cup chicken stock or low-sodium broth
• 2 tablespoons Chinese black bean sauce
• 1 tablespoon dry sherry
• 1 tablespoon sugar
• 1 teaspoon Chinese chile-garlic sauce
• 2 teaspoons cornstarch
• 1/4 cup vegetable oil
• 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
• Salt and freshly ground pepper
• 2 tablespoons minced fresh ginger
• 1 pound bok choy, cut into 3/4-inch pieces
• 1 cup snow peas
• Steamed white rice, for serving

1. In a small bowl, whisk the chicken stock with the black bean sauce, sherry, sugar, chile-garlic sauce and cornstarch.
2. Heat a large wok or skillet until very hot.
3. Add 2 tablespoons of the vegetable oil and heat until just smoking.
4. Season the chicken with salt and pepper and add it to the wok in a single layer.
5. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes.
6. Transfer the chicken to a plate and pour off the fat in the wok.
7. Add the remaining 2 tablespoons of oil to the wok.
8. Add the ginger and stir-fry until fragrant, about 30 seconds.
9. Add the bok choy and snow peas and stir-fry until bright green and crisp-tender, 2 to 3 minutes.
10. Return the chicken and any accumulated juices to the wok.
11. Stir the sauce, then add it to the wok and simmer, stirring, until thickened, about 5 minutes.
12. Transfer to a bowl and serve with rice.

chicken stock, chinese black bean sauce, sherry, sugar, chinese chilegarlic, cornstarch, vegetable oil, skinless, salt, fresh ginger, choy, snow peas, white rice

Taken from www.foodandwine.com/recipes/stir-fried-chicken-bok-choy (may not work)