1/4 cup soy sauce
1 tablespoon rice vinegar
2 teaspoons brown sugar or agave
1 tablespoon oyster sauce
1 teaspoon toasted sesame oil
1 tablespoon preferred vegetable oil
3 boneless skinless chicken thighs, cut into 1/2” pieces
3 garlic cloves, minced
1” piece fresh ginger, peeled and minced
1 cup bite-sized broccoli florets
2 packed cups organicgirl© baby bok choy
1/2 cup cashews
1 tablespoon cornstarch mixed with 2 tablespoons cold water
2 green onions, thinly sliced
cooked white rice, for serving
in a small bowl stir together soy sauce, rice vinegar, sugar, oyster sauce, and sesame oil. set aside.
in a large nonstick skillet heat oil over medium-high. add chicken and cook, stirring occasionally, until lightly browned, about 5 minutes. stir in garlic and ginger and cook 30 seconds more or until fragrant. stir in broccoli and soy sauce mixture and cover. cook until broccoli is tender, about 3 minutes. remove lid and stir in baby bok choy until wilted. add cashews and cornstarch mixture and stir briefly, just until thickened.
serve sprinkled with green onions over white rice.