1poundboneless, skinless chicken thighs or breasts
2tsp.cornstarch
½tsp.crushed red pepper flakesoptional
¼cuplow-sodium soy saucedivided
3Tbsp.vinegarapple cider or rice vinegar
1Tbsp.brown sugar
¼cupchicken brothlow-sodium preferred or water
2Tbsp.vegetable oildivided
1medium onioncut into thin slices
2garlic clovesminced
12 inchpiece fresh gingerminced, or 1 tsp ground ginger
2bunches of bok choy or 3-4 bunches of baby bok choystems cut into small pieces, leafy parts sliced or left whole.
Instructions
Cut the chicken breast or thigh into bite-size strips.
Stir cornstarch, crushed pepper flakes, soy sauce, vinegar, brown sugar, and broth or water in a small bowl. If you are using ground ginger, add it here.
Prepare the onion, garlic, fresh ginger (if you are using it), and bok choy.
Heat 1 Tbsp. oil in a large skillet over medium to high heat. Add onion slices and sauté for 2-3 minutes. Add garlic and ginger and cook for 2-3 more minutes.
Add bok choy and cook, tossing often, until bok choy is crisp-tender, about 3-4 minutes. Transfer to a medium bowl.
Heat remaining 1 Tbsp. oil in the same skillet over high. When oil is shimmering again, add chicken and arrange slices in a single layer in the skillet. Cook, undisturbed, until chicken is browned on the first side, about 1 minute. Toss and continue to cook until cooked through, about 4-5 minutes.
Pour in sauce mixture and bok choy mixture and cook, tossing briskly, until sauce is thickened, and all ingredients are coated, about 30 seconds. Add more water or broth as needed. Remove from heat and taste.
Notes
Add other vegetables like carrots or bell peppers. Instead of chicken, use beef, pork, shrimps, or tofu.