Ingredients
1 tablespoon water1 tablespoon soy sauce2 teaspoons sugar1-3/4 pounds boneless skinless chicken breasts, cut into strips3 green onions, sliced6 teaspoons canola oil, divided3 garlic cloves, minced1/4 teaspoon crushed red pepper flakes6 cups sliced bok choy1 cup loosely packed fresh basil leaves, thinly sliced
Preparation
In a large resealable bag, combine the water, soy sauce and sugar; add chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
In a wok or skillet, stir-fry the onions in 1 teaspoon oil until crisp-tender. Stir in garlic and pepper flakes; cook and stir for 1 minute. Remove and keep warm.
Drain and discard any marinade from chicken. In the same wok, stir-fry chicken in 3 teaspoons oil for 4-5 minutes or until juices run clear.
Meanwhile, in another skillet, saute the bok choy in remaining oil until crisp-tender. Add onion mixture to chicken. Stir in basil; heat through. Serve with bok choy.
