2 Servings
Ingredients:
1/8 c honey
1/8 c soy sauce
1/8 c mirin or sherry
1/2 tsp Chinese five-spice powder
2 cloves garlic, minced
1/2 inch piece of ginger, minced
1 lb. boneless, skinless chicken breast, thinly sliced
1 Tb sesame oil
1 large onion, thinly sliced
1 lb. (baby or full) bok choy, roughly chopped
2 cups rice, cooked
Directions:
1. Whisk honey, soy sauce, five-spice, garlic, and ginger.
2. Place chicken into a bowl. Mix with half the honey-soy mixture and let stand for 10-15 minutes.
3. Drain chicken and discard marinade.
4. Heat 1/2 the oil in pan (or wok) over medium high heat.
5. Add chicken and brown. You may need to work in smaller batches to avoid over-crowding.
6. Heat remaining oil in pan; add onion, bok choy, chicken, and remaining honey-soy mixture.
7. Cook until bok choy is al-dente (about 3-5 minutes, depending on size).
8. Serve with rice (or on its own). Keeps for 3-4 days and reheats easily.
