1. In a small bowl marinate chicken cubes with 2 tablespoons soy sauce and sesame oil while preparing vegetables. 2. Remove leaves from bok choy and cut into 1/2 inch slices. Slice stems into 1/2 inch slices. Set aside. 3. Blend remaining 2 tablespoons soy sauce into cornstarch until smooth. Set aside. 4. Heat oil in wok or large skillet over medium high heat. Add bok choy stems, bell peppers and garlic; stir fry 5 minutes. Add onions and bok choy leaves; stir fry 2 minutes. 5. Re-stir cornstarch mixture and add to wok. Add chicken and stir fry 30 seconds until sauce bubbles and thickens. Sprinkle with sesame seeds and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
