2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 ½ tablespoons sesame oil
2 teaspoons light brown sugar
¾ pound boneless chicken thighs, cut into 1/2-inch strips (or use tofu instead)
2 tablespoons finely chopped ginger
2 cloves garlic, finely chopped
3 tablespoons peanut or vegetable oil
1 small head bok choy (or gailon broccoli!), trimmed and thinly sliced
2 onions thinly sliced
Pinch chile flakes
Salt, as needed
Cooked rice, for serving
- In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
- Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
- Add the remaining peanut oil to the skillet. Add the bok choy and onions and cook 1 minute. Stir in the chili flakes; cook, tossing frequently until bok choy and onions are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.
Toss a small handful of unsalted roasted peanuts on top, for extra crunch! Also, many other vegetables can be used in place of the bok choy.
adapted from the New York Times