Ingredients
1cupchicken broth
1½tbspsoy sauce,or tamari, if gluten free
1tbspcorn starch
1lbchicken breast cutlets,or fillets
2tbspolive oil,divided
1lbbaby bok choy,(6 to 8 small heads), halved lengthwise
2clovesgarlic,chopped
1tspsesame seeds,optional
Preparation
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.
Heat one tablespoon of olive oil in a large skillet over high heat.
When the oil begins to shimmer and 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 while adding the bok choy since the oil will sputter a bit; wear oven mitts if needed.
Sear the bok choy for about 2 minutes until it has some color on the bottom, then turn over and sear on the other side for another 2 minutes. Transfer the cooked bok choy to a serving plate.
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.
Add the garlic to the skillet and stir for just until fragrant. 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.
Pour the sauce over chicken and bok choy. Sprinkle with sesame seeds, if desired. Serve with steamed rice.
