Stir-Fried Ginger Sesame Chicken with Bok Choy

Marinate the Boneless, Skinless Chicken Thighs (4) in Sesame Oil (1 Tbsp), Light Soy Sauce (2 tsp), Corn Starch (1 Tbsp), and Ground Black Pepper (1 dash). Allow the chicken to marinate for 20-30 minutes at room temperature.

Prepare the stir-fry sauce by combining Chicken Stock (3 Tbsp), Light Soy Sauce (1 Tbsp), Sesame Oil (1 Tbsp), Rice Vinegar (1 Tbsp), and Granulated Sugar (1 tsp).

Heat Cooking Oil (2 Tbsp) and Sesame Oil (1 Tbsp) in a wok over medium-high heat. Add the Fresh Ginger (2 Tbsp) and Garlic (3 cloves) to the wok while the oil is heating up so that the flavors are infused in the oil. Saute until aromatic for about 1 minute.

Add the marinated chicken to the wok in a single layer. Leave the chicken untouched for about 30 seconds to allow it to sear before turning and stir-frying it.

When the chicken is fully cooked, remove the chicken from the wok. Add Baby Bok Choy (3 cups) and Mushroom (1 cup) to the wok. Stir fry for about 1 minute.

Return the chicken to the wok. Stir in the prepared sauce, then stir-fry to combine all ingredients.

Transfer the dish to a serving plate, then garnish with Scallions (as needed), Black and White Sesame Seeds (as needed).

Serve with White Rice (as needed), topped with an Eggs (4) and Light Soy Sauce (1 splash). Enjoy!