Instructions

1. 1

   In a mixing bowl, combine the ginger, soy sauce, vinegar, minced garlic, sugar, sesame oil, cornstarch, and chili paste. Mix thoroughly until well blended. Set aside ⅓ cup of this marinade for later use.

2. 2

   Incorporate the chicken into the remaining marinade, allowing it to marinate for a minimum of 15 minutes, or up to 4 hours for enhanced flavor.

3. 3

   Place a large, heavy cast-iron or stainless steel skillet with a lid over high heat to preheat.

4. 4

   Add 1 teaspoon of vegetable oil to the heated skillet and swirl it around to ensure even coverage.

5. 5

   Using a slotted spoon, carefully introduce half of the marinated chicken into the skillet. Stir and scrape the bottom with a wooden spoon to prevent sticking.

6. 6

   Sear the chicken for approximately 2 to 3 minutes per side, or until it achieves a golden-brown color. (Cover the skillet briefly if necessary to minimize splatters.) Once cooked, transfer the chicken to a plate and set aside.

7. 7

   If there are remnants of starch or burnt garlic in the skillet, return it to the heat and add a cup of water to help loosen the bits. Discard the water into the sink and wipe the skillet dry with paper towels.

8. 8

   Add another teaspoon of oil to the skillet and repeat the cooking process with the remaining chicken.

9. 9

   Clean the skillet again and pour in the last teaspoon of oil. Once heated, add the onions and sauté them until they develop a light char while still maintaining some crunch, about 2 minutes.

10. 10

    Return the cooked chicken to the skillet.

11. 11

    Add the reserved marinade along with ½ cup of water to the mixture.

12. 12

    Allow everything to cook for an additional minute, then stir in the bok choy until it wilts down.

13. 13

    Transfer the stir-fry to a serving platter and garnish with crushed peanuts and fresh basil.

14. 14

    Serve the dish over rice or cauliflower rice if preferred. This recipe yields 8 cups.

Nutrition Information