Stir-Fried Chicken and Bok Choy

1. Marinate Chicken

Combine soy sauce, rice wine vinegar, sesame oil, and light brown sugar in a medium bowl. Whisk until sugar dissolves. Marinate chicken strips in half of this mixture, adding half of the chopped ginger and garlic. Let it sit for 20 minutes.

2. Cook Chicken

Heat a 12-inch skillet with 1 tablespoon of peanut oil over a medium-high flame. Add the marinated chicken and cook for 3 minutes until golden and cooked through. Remove and set aside.

3. Stir-Fry Bok Choy

In the same skillet, add another tablespoon of peanut oil, then add the bok choy and cook for about 1 minute until it begins to wilt. Add the leeks, a pinch of chili flakes, and a pinch of salt, cooking for another minute.

4. Add Aromatics and Combine

Add the remaining ginger and garlic, sizzle for 30 seconds, then return the chicken and any collected juices to the skillet. Pour in the remaining soy sauce mixture and stir to combine and heat through.