Ingredients:

  • 1/4 cup tamari
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch
  • 1 lb chicken breast, thinly sliced
  • 2 tbsp garlic-infused olive oil
  • 1 cup carrots, julienned
  • 1 cup red bell pepper, thinly sliced
  • 2 cups baby bok choy, chopped
  • 1/2 cup green parts of scallions, sliced

Instructions:

  1. Whisk together the tamari, maple syrup, rice vinegar, grated ginger, and cornstarch in a small bowl until no lumps remain.
  2. Slice chicken breast and vegetables uniformly to ensure even cooking.
  3. Heat 1 tbsp of garlic-infused olive oil in a wok over medium-high heat. Add chicken in a single layer, sear for 2 minutes without moving, then stir-fry for another 2-3 minutes until cooked through. Remove chicken from pan and set aside.
  4. Add the remaining 1 tbsp of oil to the pan. Toss in carrots and red bell peppers and stir-fry for 2 minutes.
  5. Add baby bok choy and scallion greens, tossing constantly for 60-90 seconds until the greens begin to wilt.
  6. Return the cooked chicken to the pan, pour the whisked sauce over the mixture, and stir-fry for 1-2 minutes until the sauce becomes a glossy, mahogany-colored glaze.