• 1 tablespoon water
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1 3/4 lbs. boneless skinless chicken breasts, cut into strips
• 3 green onions, sliced
• 6 teaspoons canola oil, divided
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 6 cups sliced bok choy
• 1 cup loosely packed fresh basil leaves, thinly sliced

In a large resealable bag, combine the water, soy sauce and sugar; add chicken.  Seal bag and turn to coat.  Refrigerate for 30 minutes.

In a wok or skillet, stir-fry the onions in 1 teaspoon oil until crisp-tender.  Stir in the garlic and pepper flakes; cook and stir for 1 minute.  Remove and keep warm.

Drain and discard any marinade from chicken.  In the same wok, stir-fry the chicken in 3 teaspoons oil for 4-5 minutes or until juices run clear.  Meanwhile, in another skillet, saute the bok choy in remaining oil until crisp-tender.  Add onion mixture to chicken.  Stir in basil; heat through.  Serve over the bok choy.

YIELD:  4 servings