Ginger Chicken with Seared Bok Choy

From the garden

• 4 heads baby bok choy, halved lengthwise and rinsed well
• 3 cloves garlic, minced
• 2 green onions, sliced

From the pantry

• 1¼ lb boneless, skinless chicken thighs, sliced into thin strips
• 2 tbsp fresh ginger, cut into fine matchsticks
• 3 tbsp soy sauce — divided
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp cornstarch — half for the chicken, half stirred into the sauce
• 3 tbsp vegetable oil — divided
• 1 tsp toasted sesame oil
• 1½ cups rice — cooked, for serving
• salt — to taste

1. Toss the chicken with 1 tablespoon of the soy sauce and half the cornstarch — this quick velvet keeps it silky. Separately whisk the remaining soy, vinegar, honey, remaining cornstarch, and 1/3 cup water for the sauce.
2. Heat 1 tablespoon of the oil in a wide skillet over high heat. Lay the bok choy in cut-side down and sear 2–3 minutes until the faces char in spots, then add a splash of water and cover 1 minute so the stems just turn tender. Remove to a plate.
3. Add the remaining oil, spread the chicken in one layer, and let it sit a minute before stirring. Cook 4–5 minutes until golden and cooked through to 165°F, then stir in the ginger and garlic for 30 seconds.
4. Give the sauce a stir, pour it in, and let it bubble until glossy and thickened, about 1 minute. Return the bok choy and toss gently to coat.
5. Drizzle with the sesame oil, scatter the green onions, and serve over rice.