Chicken stir fry with Baby Bok Choy

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• 1 each chicken breast (10 to 12 ounces)
  Ingredient note

  Source: 1 chicken breast (10 to 12 ounces)
• As Needed + As Needed salt
  Ingredient note

  Source seasoning: salt and pepper; Source seasoning: salt and pepper
• As Needed + As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper; Source seasoning: salt and pepper
• 1 tablespoon cornstarch
  Ingredient note

  Source: 1 tablespoon cornstarch
• 1 each egg white
  Ingredient note

  Source: 1 egg white
• 12 ounces baby bok choy (or regular bok choy cut into small pieces)
  Ingredient note

  Source: 10 to 12 ounces baby bok choy (or regular bok choy cut into small pieces); upper source range endpoint used for shopping.
• 3 ounces water chestnut (drained - optional)
  Ingredient note

  Source: 2 - 3 ounces of water chestnut (drained - optional); upper source range endpoint used for shopping.
• 2 tablespoons canola or vegetable oil for frying (divided)
  Ingredient note

  Source: 2 tablespoons canola or vegetable oil for frying (divided)
• 2 each plump garlic cloves
  Ingredient note

  Source: 2 plump garlic cloves
• 1 inch chunk ginger
  Ingredient note

  Source: 1 inch chunk ginger
• 1 tablespoon rice wine (or mirin)
  Ingredient note

  Source: 1 tablespoon rice wine (or mirin)
• 1/2 cup chicken broth or water
  Ingredient note

  Source: 1/2 cup chicken broth or water
• 1/2 tablespoon oyster sauce (or soy sauce with 1/4 teaspoon sugar)
  Ingredient note

  Source: 1/2 tablespoon oyster sauce (or soy sauce with 1/4 teaspoon sugar)
• 1 tablespoon cornstarch mixed in 2 tablespoons water (starch slurry)
  Ingredient note

  Source: 1 tablespoon cornstarch mixed in 2 tablespoons water (starch slurry)
• 1 teaspoon sesame oil
  Ingredient note

  Source: 1 teaspoon sesame oil

1. Cut the chicken into thin bite size pieces against the grain (about 1/4-inch thick).
2. Season the chicken with salt (about 1/4 teaspoon) and pepper, and then mix well with the cornstarch and egg white until the chicken is well coated. Let it sit while you prepare the other ingredients.
3. Separate the leaves by cutting off the stem of each bok choy. Rinse them a couple of times, and drain well.
4. Thinly slice the garlic, and julienne the ginger.
5. Heat a large non-stick skillet or wok over high heat. Add a tablespoon of oil. Add the chicken pieces in one layer and cook until they are no longer pink, about a minute each side. The chicken does not need to be cooked through at this point. Transfer the chicken to a plate.
6. Reheat the skillet over high heat. Add a tablespoon of the oil. Stir in the garlic and ginger, and cook just enough to infuse the oil with flavor. Add the rice wine, and cook for a minute. Pour in the chicken broth (or water), add the oyster sauce (or soy sauce and sugar), and boil for a couple of minutes.
7. Return the chicken to the skillet, and add the bok choy and optional water chestnut. Stir-fry everything together, for one or two minutes, until the bok choy is wilted. Taste the sauce, and sprinkle with salt and pepper to taste. Drizzle the starch slurry over and quickly stir everything together until the sauce is well incorporated. Add the sesame oil, and give it a quick stir.
8. Serve hot with or over steamed rice.