Ingredients:

3 chicken breasts boneless and skinless
3 large bok choi stalks with leaves
2 carrots
2 shiitake mushrooms

Marinade:
cayenne pepper
1 ½ tbspn rice wine or dry sherry
1 diced onion
2 tsp cornstarch

Sauce:
¼ cup chicken broth
2 tbspn water
1 tsp white rice vinegar
½ tsp black rice vinegar
1 clove garlic finely chopped
¼ tsp salt
¼ tsp pepper
1-1 1/2 tbspn sriracha sauce

Also Needed:
1 tsp cornstarch
4 tsp water
oil for stir-frying as needed
Sriracha Hot Chili Sauce as needed

Directions:

Cut the chicken into thin strips Add the rice wine or sherry onion and the cornstarch Marinate the chicken for 1 hour then rub in cayenne pepper

Separate the bok choi leaves and stalks then julienne the bok choi carrots and mushrooms

Combine the sauce ingredients and set aside Combine the cornstarch and water in a small bowl and set aside

Heat wok and add 2 tbspn oil When oil is ready add the chicken Stir-fry in incremental amounts until it turns white and is nearly cooked Drain the stir-fried chicken on paper towels

Clean out the wok and add 2 – 3 tbspn oil When oil is ready add the bok choi stalks carrots and mushrooms Stir-fry briefly and add the leaves

Push the bok choi up to the sides of the wok and add the sauce in the middle Turn up the heat to bring to a boil Add the cornstarch/water mixture to the sauce and stir rapidly to thicken

Add the chicken Mix through and serve hot Top with Sriracha to taste