Chicken with Bok Choy and Fish Sauce

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Cooking time: 15 minutes
Prep time: About 10 minutes

Makes: 2 servings

    

Ingredients

• 1 lb.      bok choy (one bunch)
• 1 T.      mild olive oil
• 8 oz.     chicken breast (skinless, boneless)
• 1          garlic clove, minced
• 1 t.       corn starch
• 2 T.      cold water
• 1 T.      fish sauce (Thai or Vietnamese)

    

Directions

1. Heat 1 quart of water to a boil in a large pot.
2. Separate bok choy leaves, coarsely chop, and boil 5 minutes.
3. Drain and rinse with cold water.
4. Heat olive oil in a wok.
5. Add thinly sliced chicken and garlic. Stir fry 5 minutes.
6. Add drained bok choy and stir fry 2 minutes.
7. Mix cold water, corn starch, and fish sauce in small jar. Close lid and shake well.
8. Add starch/sauce mixture and stir fry 3 minutes.
9. Serve over steamed rice.

Modified from a recipe in the April 27, 2005 San Francisco Chronicle, p. F4

 

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