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 1/4 cup cooking sherry
1/4 cup soy sauce ( I prefer Kikkoman)
2 -3 tablespoons oil ( just enough to coat the bottom of the pan)
Directions:
Wash bok choy very well.
Slice across the leaf at about 1/2 inch intervals.
Discard the bottom when you get to the part with no green on it.
Drain thoroughly.
Chop chicken breasts into 1/2 to 1 inch chunks.
Heat oil in a wok or large, high-sided frying pan with a lid over medium heat.
When oil is hot, add garlic.
Saute for a few seconds, then add chicken.
Saute until slightly browned all over (no pink showing on the outside).
Add bok choy and stir-fry for about half a minute, until just wilted.
Add soy sauce and sherry.
Cover and cook until chicken is done; about 10 to 15 minutes.
Serve over steamed white rice with soy sauce or teriyaki sauce.
Servings: 4-6
Time preparation: 10 min.
Time total: 20 min.