Chicken and Bok Choy Stir Fry

Chicken and Bok Choy Stir Fry 1 lb boneless skinless chicken thighs or breasts diced into 1/2" pieces 1 rounded tablespoon arrowroot or cornstarch 6 cups sliced bok choy about 1 head 1-2 jalapenos seeded and diced 2 tablespoons olive oil 1 tablespoon finely minced fresh ginger 2 large garlic cloves minced 1/4 cup soy sauce 1 tablespoon rice vinegar 2 teaspoons brown sugar In a small bowl, combine the soy sauce, vinegar and brown sugar. Set aside. In a medium bowl, toss the chicken pieces with the arrowroot. In a large skillet over medium-high heat, warm the oil and add the garlic and ginger. Saute just until fragrant, about 1 minute. Add the chicken, toss in the garlic and ginger to coat. Spread the pieces across the bottom of the skillet. Sear the pieces and turn as needed. Cook, stirring occasionally, until lightly browned and barely cooked through, about 6-7 minutes. Add the bok choy and jalapeno and cook, tossing with tongs or stirring constantly for about a minute, just until the bok choy is wilted. Add the soy sauce mixture and toss well to coat. Cook for about 2 minutes, just until the sauce is thickened. Serve over rice if desired.