Here is a really yummy recipe that used everything we had on hand from the garden. I added my adaptations. It had a very nice balance of spice, but if you aren't a spicey person, you may want to omit the crushed red pepper.
ENJOY!Ginger-Sesame Chicken with Carrots and Bok Choy
Adapted from http://ellysaysopa.com, Food & Wine, as seen on Proceed with Caution
1/2 cup chicken broth
3 Tbsp. low sodium soy sauce
1 Tbsp. sugar
1 tsp. cornstarch dissolved in 1 Tbsp. water
1/2 tsp. unseasoned rice vinegar (used white vinegar)
1/2 tsp. crushed red pepper
1.5 Tbsp. canola oil (used olive oil)
3/4 lb. Carrots
3/4 lb. chicken breast, cut into 1″ pieces
3/4 lb. bok choy, sliced
1 red bell pepper, cut into thin strips ( we used frozen pepper strips from the garden)
2 scallions, sliced, green parts separated from whites
2 Tbsp. freshly minced ginger ( 2 tsp of ground ginger)
2 cloves garlic, minced
1 tsp. toasted sesame oil
In a medium jar or bowl, mix together the chicken broth, soy sauce, sugar, cornstarch slurry, rice vinegar and crushed red pepper. Shake or whisk well. (I marinated the chicken it this sauce and then, took out the chicken and added the sauce at the end.)
Heat 1/2 Tbsp. of the canola oil in a large nonstick skillet over medium-high. Season the chicken with salt and pepper and then add to the hot oil and cook through, about 4 minutes. Remove from skillet.
Add the remaining 1 Tbsp. of oil to the pan. Add the carrots and cook, stirring occasionally, about 4 minutes. Stir in the bok choy, red pepper, white slices of scallion, garlic, and ginger and cook until crisp-tender, about 2-3 minutes.
Return the chicken to the skillet. Shake or stir the sauce, and then add it to the pan. Bring to a boil and simmer until slightly thickened, about a minute. Stir in the sesame oil and scallion tops and serve.
