This recipe goes well with a side of steamed rice. Put a pot of rice on the stove before you begin cooking the chicken and bok choy, and the rice should be ready around the same time as the chicken.
- 1 cup chicken broth
- 1 1/2 tablespoons soy sauce (or tamari, if gluten-free)
- 1 tablespoon corn starch
- 1 pound chicken breast cutlets or fillets
- 2 tablespoons olive oil, divided
- 1 pound (6 to 8 small heads) baby bok choy, halved lengthwise
- 2 cloves garlic, chopped
- 1 teaspoon sesame seeds (optional)
1 Prepare the sauce and the chicken fillets: In a small bowl, whisk together the chicken broth, soy sauce, and corn starch. Season the chicken fillets lightly on both sides with salt and pepper.
2 Sear the bok choy: Heat one tablespoon of the olive oil in a large skillet over high heat. When the oil begins to shimmer and you see a wisp of smoke rise from the skillet, use a pair of kitchen tongs to add the bok choy to the skillet in a single layer, sliced side down. It's fine to crowd the pan for this recipe. Be careful as you add the bok choy since the oil will sputter a bit; wear oven mitts if needed.
Sear the bok choy until it has some color on the bottom, about 2 minutes, then turn over and sear on the other side for another 2 minutes. Transfer the cooked bok choy to a serving plate.
3 Sear the chicken: Add the remaining tablespoon of olive oil to the pan. Add the chicken fillets to the pan. Sear the fillets for 4 minutes a side, until just cooked through and well browned. Transfer the cooked fillets to the serving plate on top of the bok choy.
4 Make the sauce: Add the garlic to the skillet and stir just until fragrant, about 30 seconds. Give the broth/soy sauce mixture a final stir to mix in any cornstarch that has settled to the bottom of the bowl, then pour the mixture into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer the sauce until thickened.
5 To serve: Pour the sauce over chicken and bok choy. Sprinkle with sesame seeds, if desired. Serve with steamed rice.