Ingredients
Scale
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon ground ginger (I would have used fresh ginger if I had it…love!)
- 1 teaspoon chili sauce (optional if you want the heat)
- 3 tablespoons water
- 1 boneless, skinless chicken breast, sliced into strips
- 2 teaspoons cornstarch
- 1 tablespoon vegetable oil
- 1 garlic clove, crushed and minced
- 3 cups halved baby bok choy (about 5 heads, halved)
- 1/4 cup vegetable or chicken broth
- Cooked spaghetti squash, for serving
Instructions
- In a small bowl, combine soy sauce, vinegar, brown sugar, ginger, chili sauce and 3 tablespoons water. In another bowl, toss chicken with cornstarch until coated.
- Heat a large wok or skillet over medium high heat and heat oil until thin and shimmering. Add chicken and cook until it starts to brown but isn’t quite done, about 5 minutes. Add bok choy and garlic and continue to cook, stirring frequently, for about 3 minutes. Add vegetable or chicken broth and cover skillet for about 2 more minutes to allow bok choy to wilt.Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over spaghetti squash.