2 garlic cloves, sliced
2-4 boneless chicken thighs, cut into chunks
1 pound bok choy, washed and cut into eighths, lengthwise then chopped roughly across
2 carrots, sliced 1/2 inch thick
1 Red pepper, sliced into strips
2 tbsp vegetable oil
1 cup chicken stock
1 1/2 tbsp oyster sauce
1 tsp sugar
1 tbsp cornstarch, mixed with 2 tbsp water
1 tsp toasted sesame oil
Salt and pepper to taste
Prepare veggies and chicken, then set aside. Begin to cook rice and begin the next step when there’s about 5 minutes left to cook.
Pour vegetable oil in a large skillet on high heat, when hot, add in the chicken and garlic and stir fry until chicken is browned. Add in the carrots and pepper and cook until starting to brown, then set aside.
Add in the bok choy and cook for 1 minute, stirring constantly. Add in 1/2 cup of stock and cover and cook for about 2 minutes or until bok choy is cooked but not mushy. Remove cover and continue cooking until bok choy is starting to brown.
Readd the remaining stock and chicken mix to the pan on high heat. Add in the oyster sauce, sugar, corn starch, sesame oil and season to taste with salt and pepper. Toss to combine and serve over rice.