2 thin chicken breast sliced
1 head bok choy cleaned and chopped
1 head of broccoli chopped into pieces
1 red pepper thinly sliced
1 clove of garlic minced
2 inches of ginger minced
1/2 tsp fish sauce (optional)
2 tbs soy sauce
2 tsp sesame oil
2 tsp sesame seeds
oil for the wok
While the rice is cooking prepare the veggies and chicken.
Slice the chicken breasts thinly and put in a bowl with a tbs of soy sauce and fish sauce if you are using itNext cut up and wash the veggiesHeat the wok or large pan over medium heat and coat with the oil of your choice, I used canola oil. Stir fry the chicken until its brown. Remove from wok.
Add additional oil to wok and add veggies and the rest of the soy sauce. I had to add the bok choy leaves a few at a time until they wilted because there were too many. Stir fry the veggies
When the veggies are done add the chicken back to the wok and sesame oil and sesame seeds.
Place some rice on the plate and cover with the veggies and chicken. Add additional sesame seeds if you wish. Enjoy!