Skillet Chicken with Baby Bok Choy

TOTAL TIME : 30 mins

1 cup chicken broth
1 1/2 tablespoons soy sauce (or tamari, if gluten-free)
1 tablespoon corn starch
1 pound chicken breast cutlets or fillets
2 tablespoons olive oil, divided
1 pound (6 to 8 small heads) baby bok choy, halved lengthwise
2 cloves garlic, chopped
1 teaspoon sesame seeds, optional

Prepare the sauce and the chicken fillets:
In a small bowl, whisk together the chicken broth, soy sauce, and corn starch. Season the chicken fillets lightly on both sides with salt and pepper.

Sear the bok choy:
Heat one tablespoon of the olive oil in a large skillet over high heat. When the oil begins to shimmer and you see a wisp of smoke rise from the skillet, use a pair of kitchen tongs to add the bok choy to the skillet in a single layer, sliced side down. It’s fine to crowd the pan for this recipe. Be careful as you add the bok choy since the oil will sputter a bit; wear oven mitts if needed.

Sear the bok choy until it has some color on the bottom, about 2 minutes, then turn over and sear on the other side for another 2 minutes. Transfer the cooked bok choy to a serving plate.

Sear the chicken:
Add the remaining tablespoon of olive oil to the pan. Add the chicken fillets to the pan. Sear the fillets for 4 minutes a side, until just cooked through and well browned. Transfer the cooked fillets to the serving plate on top of the bok choy.

Make the sauce:
Add the garlic to the skillet and stir just until fragrant, about 30 seconds. Give the broth/soy sauce mixture a final stir to mix in any cornstarch that has settled to the bottom of the bowl, then pour the mixture into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer the sauce until thickened.

To serve:
Pour the sauce over chicken and bok choy. Sprinkle with sesame seeds, if desired. Serve with steamed rice.