Bok Choy and Chicken

Ingredients

• 1 large bok choy
• 4 boneless skinless chicken breast halves
• 3-8 cloves garlic, minced (depending on size and your taste)
• 1/4 cup dry sherry or cooking sherry
• 1/4 cup soy sauce (I prefer Kikkoman)
• 2-3 tablespoons oil (just enough to coat the bottom of the pan)

Directions

1. 1

   Wash bok choy very well.

2. 2

   Slice across the leaf at about 1/2 inch intervals.

3. 3

   Discard the bottom when you get to the part with no green on it.

4. 4

   Drain thoroughly.

5. 5

   Chop chicken breasts into 1/2 to 1 inch chunks.

6. 6

   Heat oil in a wok or large, high-sided frying pan with a lid over medium heat.

7. 7

   When oil is hot, add garlic.

8. 8

   Saute for a few seconds, then add chicken.

9. 9

   Saute until slightly browned all over (no pink showing on the outside).

10. 10

    Add bok choy and stir-fry for about half a minute, until just wilted.

11. 11

    Add soy sauce and sherry.

12. 12

    Cover and cook until chicken is done; about 10 to 15 minutes.

13. 13

    Serve over steamed white rice with soy sauce or teriyaki sauce.