- 3/4 pound(s) uncooked boneless skinless chicken breast(s), cut crosswise into 1/2-inch to 3/4-inch strips
- 2 Tbsp cornstarch
- 2 tsp canola oil, divided
- 1 tsp dark sesame oil, divided
- 1 small uncooked onion(s), cut into thin strips
- 1 Tbsp ginger root, fresh, grated
- 1 Tbsp minced garlic
- 5 cup(s) uncooked bok choy, sliced crosswise 1/4-inch to 1/2-inch thick
- 2 Tbsp water
- 2 Tbsp low sodium soy sauce
Toss chicken with cornstarch in a medium bowl until coated.
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon canola oil and 1/2 teaspoon sesame oil. Add chicken and stir-fry until browned and cooked through, about 4 minutes; remove to a plate.
Heat remaining teaspoon canola oil in same skillet. Add onion and cook over medium-high heat, stirring frequently, until golden and almost tender, about 4 minutes.
Stir in ginger and garlic; cook a few seconds until fragrant.
Add bok choy and water; stir-fry over medium-high heat until bok choy is crisp-tender, about 4 minutes.
Add chicken back to skillet; pour in soy sauce and cook, stirring, until chicken is hot, about 1 to 2 minutes. Sprinkle with remaining 1/2 teaspoon of sesame oil; toss to coat. Add a few tablespoons more water if you prefer a thinner sauce. Yields about 1 cup per serving.