Bold flavors add kick to a beloved classic.
1 tbsp. fish sauce
1½ tsp. low-sodium soy sauce
2 tsp. cornstarch
2 garlic cloves, very finely chopped
3 boneless, skinless chicken breasts, sliced into bite-size pieces
2 tsp. canola or grapeseed oil
1 small red onion, halved and thinly sliced
2 fresh red chiles (such as Fresno chiles), thinly sliced crosswise
1 c. thinly sliced bok choy stems
1 c. thinly sliced bok choy greens
1½ c. roughly chopped fresh basil leaves
Juice of 1 lime
1. To a large bowl, add the fish sauce, soy sauce and cornstarch and whisk until smooth. Add the garlic and chicken, toss to coat and set aside.
2. To a large nonstick skillet set over medium-high heat, add the oil. Once it starts to shimmer, after about 1 minute, add the red onion and chiles. Cook until the red onions brown around the edges, about 2 minutes. Stir in the bok choy stems, cook for 1 minute, then add the chicken. Cook, stirring often, until the chicken is nearly cooked through, 5 to 6 minutes.
3. Stir in the bok choy greens, 1¼ cups of the basil leaves and the lime juice. Once the greens are wilted, transfer the stir-fry to a platter. Sprinkle with the remaining basil leaves and serve.