Ingredients
1 c. jasmine rice
2 tbsp. soy sauce
1 tsp. fish sauce
1 tbsp. sriracha
1 tbsp. grated peeled ginger
2 garlic cloves, grated
kosher salt
2 tbsp. cornstarch
1 1/2 lb. chicken breast, cut into 1" chunks
3 scallions, chopped
1 lb. bok choy, cut in half lengthwise
Preparation
Step 1Rinse jasmine rice under cool water several times and drain to reduce starch. Cook rice in a rice cooker or on the stove according to package directions.Step 2In a medium mixing bowl, combine soy sauce, fish sauce, Sriracha, ginger, garlic, 1 teaspoon salt and cornstarch and whisk until well incorporated. Mix in chicken and half of chopped scallions until well coated.Step 3In a large cast iron skillet, heat oil over medium heat. Stir fry half of chicken to until golden brown , about 5 minutes. Add remaining chicken and continue to stir fry, adding 1/2 cup of water to deglaze pan and create a sauce. If sauce is too thick, add up to 1 cup of water. Stir fry until chicken is cooked through, about 10 minutes. Garnish chicken with balance of chopped scallions.Step 4Meanwhile in a medium pot fitted with steaming basket, add just enough water until it almost touches the bottom of the basket and bring to a boil. Add bok choy (be sure bok choy is well washed as it tends to be sandy) and steam until tender, about 5 to 7 minutes. Add bok choy to the chicken and serve over steamed rice.
