Skillet Chicken with Baby Bok Choy

Ingredients

• 1 cup chicken broth
• 1 1/2 tablespoons soy sauce
• 1 tablespoon corn starch
• 1 pound chicken breast cutlets or fillets
• 2 tablespoons olive oil, divided
• 1 pound baby bok choy, halved lengthwise
• 2 cloves garlic, chopped
• 1 teaspoon sesame seeds, optional

Directions

1. In a small bowl, whisk the chicken broth, soy sauce, and corn starch until smooth. Lightly sprinkle both sides of the chicken fillets with salt and pepper.
2. Warm 1 tablespoon of olive oil in a large skillet over high heat. Once it looks glossy and a faint curl of smoke comes up, use kitchen tongs to place the bok choy in the skillet with the cut sides facing down, keeping it in 1 layer. For this dish, a snug pan is okay. The oil may spit when the bok choy goes in, so add it carefully and use oven mitts if you need them.
3. Cook the bok choy until the underside picks up color, about 2 minutes. Flip it and brown the second side for another 2 minutes, then move it to a serving plate.
4. Pour the remaining 1 tablespoon of olive oil into the skillet. Add the chicken fillets and cook them for 4 minutes per side, until they are browned and just cooked through. Set the chicken on the serving plate over the bok choy.
5. Add the garlic to the skillet and stir for about 30 seconds, just until you can smell it. Stir the broth and soy sauce mixture once more so any corn starch on the bottom is blended back in, then add it to the skillet. With a wooden spoon, loosen the browned bits stuck to the pan, and let the sauce simmer until it thickens.
6. Spoon the sauce over the chicken and bok choy. Add sesame seeds, if desired, and serve with steamed rice.