4 bunches baby bok choy, chopped into 1-inch sections
2 cloves garlic, minced
1 tablespoon mirin (optional)
¼ cup tamari or soy sauce
¼ teaspoon Chinese five-spice
1 tablespoon honey
1 tablespoon grapeseed oil
1 pound boneless chicken thigh, trimmed and diced into ½-inch pieces
4 cups long-grain brown rice, cooked
Instructions
In a medium bowl, whisk together the garlic, mirin, tamari, five-spice, and honey. Add the chicken and stir to coat.
Heat a wok or large sauté pan over medium-high heat. Add the oil, then the marinated chicken and sauté, stirring occasionally, for 7 minutes, or until the chicken is crispy on the edges and bounces back gently when pressed with a fork.
Just before the chicken is finished, add the stalks of the bok choy leaves to the wok. Cover and let cook for 3 minutes. Add the remaining bok choy leaves, cover, and cook for 2 minutes more, or until the leaves are bright green.
Add the rice and gently mix to combine. Serve warm in a large bowl, family-style.
Notes
For better flavor, cover and marinate the chicken for an hour before cooking.
Recipe by Jennifer Tyler Lee at https://www.52newfoods.com/five-fast-stir-fry-recipes/