Spicy Stir-Fried Chicken and Bok Choy

INGREDIENTS

• 2 boneless, skinless chicken breasts (about 1 1/4 pounds), trimmed of excess fat, tenderloins removed and halved lengthwise, breasts cut crosswise into 1/2-inch strips
• 2 1/2 tablespoons soy sauce
• 2 1/2 tablespoons dry sherry
• 1/4 cup hoisin sauce
• 1 tablespoon Asian chile garlic sauce
• 4 thin-sliced scallions , white and light green parts only
• 2 tablespoons vegetable oil
• 1 large head bok choy (about 1 pound), stalks and greens separated, stalks cut crosswise into 1/4-inch slices and greens cut into 1/2-inch strips
• 1 tablespoon minced fresh ginger

INSTRUCTIONS

• 1. Combine chicken, green onions(whites), 1 tablespoon soy sauce, and 1 tablespoon sherry in small bowl; set aside to marinate. Mix together hoisin, chili sauce, and remaining 1 1/2 tablespoons each soy sauce and sherry in small bowl. Wait 30 minutes.
• 2. Add 1 tablespoon oil to skillet; heat oil over medium-high heat until just beginning to smoke. Pour off excess liquid from chicken and add chicken to skillet; stir-fry until just cooked, about 2 minutes. Transfer chicken to small clean bowl.
• 3. Add remaining 1 tablespoon oil to skillet; heat oil over medium-high heat until just beginning to smoke. Add bok choy stalks and stir-fry 1 minute. Clear center of pan, add ginger, and cook until fragrant, about 10 seconds, then stir ginger into stalks; continue to stir-fry until stalks are tender-crisp, about 20 seconds longer. Stir in bok choy greens, chicken, and hoisin mixture; cook until greens are wilted and ingredients are coated with sauce, about 30 seconds. Set skillet aside off heat.