Chicken Egg Foo Yung and Garlic Bok Choy

Ingredients

• 2 boneless, skinless chicken breasts, cut into small cubes
• 4 eggs
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• 1 cup shredded carrots
• 2 cups bean sprouts
• 2 cups sliced bok choy
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil

Directions

1. Warm the sesame oil in a big skillet set over medium-high heat. Stir in the soy sauce, bok choy, bean sprouts, carrots, onion, garlic, black pepper and salt, then cook the mixture for 5 minutes, just until the vegetables have softened. Take the skillet off the heat and hold the vegetables aside.
2. In one bowl, blend the vegetable oil with the flour until smooth and fully mixed. In a second bowl, beat the eggs until they look pale and airy.
3. Set a large skillet over medium-high heat, then add the chicken cubes. Let them cook for 3 minutes, until they are done all the way through. Pour the eggs into the skillet and cook for 2 minutes, turning as needed, until both sides are gently browned.
4. Return the cooked vegetables to the skillet with the chicken and eggs, and stir everything together. Cook for another 2 minutes, until the mixture is hot throughout. Serve hot with steamed rice if desired.