Chicken With Mongolian Vegetables Stir Fry - cooking recipe

Ingredients

1 lb chicken, cooked and cut into cubes
4 tablespoons soy sauce, divided
1 tablespoon sesame oil
1 (1 1/2 lb) bok choy
2 teaspoons cornstarch
1 tablespoon peanut oil
1 large red bell pepper, cut into short, thin strips
2 garlic cloves, minced
4 small green onions, cut diagonally into 1/2 inch pieces
2 teaspoons sesame seeds, toasted

Preparation

In a small bowl marinate chicken cubes with 2 tablespoons soy sauce and sesame oil while preparing vegetables.
Remove leaves from bok choy and cut into 1/2 inch slices. Slice stems into 1/2 inch slices. Set aside.
Blend remaining 2 tablespoons soy sauce into cornstarch until smooth. Set aside.
Heat oil in wok or large skillet over medium high heat. Add bok choy stems, bell peppers and garlic; stir fry 5 minutes. Add onions and bok choy leaves; stir fry 2 minutes.
Re-stir cornstarch mixture and add to wok. Add chicken and stir fry 30 seconds until sauce bubbles and thickens. Sprinkle with sesame seeds and serve.