Spicy Chicken and Bok Choy

This is a great dish that isn't really all that spicy.  Served with black rice, or any rice of your choice, it is a complete meal.

  8 Ounce Chicken Breast                                                          2 Clove Garlic, minced

  1 Lb Bok Choy                                                                        1 Tbl Teriyaki Sauce

  1 Tbl Vegetable Oil                                                                  1 Tbl Soy Sauce

  1 Tbl Sesame Oil                                                                     1 Tbl Brown Sugar

  1/4 Cup Water                                                                         1/8 Tsp Crushed Red Pepper

  1 Tsp Ginger Root, Grated                                                      

Cut chicken into bite sized cubes.  Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.

In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger,  garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.

Heat the oil in a large skillet or wok over medium-high heat.  Sautee in a skillet until cooked.  Put in a small container, cover with foil to keep warm and set aside.  Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish.  Put chicken on top of Bok Choy.  Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss  lightly to coat.