Plum Glazed Chicken Stir-Fry

This is a great stir-fry recipe from America's Test Kitchen, which is either a TV show or a magazine. It is spicy, tasty, and full of vegetables. Furthermore, it makes great use of the bok choy stems, which I often toss out; chopping them into small pieces makes them easy to cook and eat.

Ingredients

• 3 tablespoons vegetable oil
• Several (2-4) heads of small bok choy, sliced thin.
• 1 tablespoon grated fresh ginger
• 4 teaspoons chili-garlic sauce
• 1/4 cup plum sauce
• 2 teaspoons soy sauce
• 2 teaspoons rice vinegar
• 1 pound (approximately) boneless, skinless chicken breasts, cut crosswise into 1/4-inch-thick slices
  

Instructions

1. Heat 1 tablespoon oil over medium-high heat until shimmering. Add bok choy stems and cook until just tender. Add bok choy greens and cook until wilted. Add ginger and 2 teaspoons chili-garlic sauce, and cook until fragrant. Transfer bok choy mixture to colander and let drain.
2. Heat 1 tablespoon oil over medium-high heat until just smoking. Cook the chicken until no longer pink.
3. Whisk plum sauce, soy sauce, vinegar, and remaining chili-garlic sauce in small bowl. Add it to the chicken in the skillet. Stir in bok choy mixture.
   

Eat up. Serves 2-3.