Asian Stir Fry with baby bok Choy

My first blogged recipe! I made this tonight after I bought fresh ginger, cilantro, and baby bok choy. I absolutely LOVE baby bok choy. I wasn't sure what Matt would think of it, but this one has the husband seal of approval (and I quote: "This is one of the best meals I've ever had in my life"). So how can I not share this! The cilantro is very mild, but it adds a nice colour & flavour to the dish. Sorry, I have no photos to accompany this one! The recipe is adapted from one I found at epicurious

Asian Stir Fry with Baby Bok Choy

Ingredients

• 4 skinless boneless chicken breast halves
  
• 5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
• 1 onion, chopped
• 1 7-ounce package snap peas
• 3 baby bok choy, sliced lengthwise
• 1 red bell pepper, sliced thinly
• 1 small can water chestnuts, drained
  
• 1 zucchini, quartered lengthwise, thinly sliced crosswise
• 1/2 tablespoon sesame oil
• 1 tablespoon orange juice
• 2 tablespoons low-sodium soy sauce
• 4 tablespoons seasoned rice vinegar
• 3 1/2 tablespoons grape seed oil
• 1 tablespoon minced peeled fresh ginger (I grated it, squeezed out liquid & just used the pulp)

Directions

Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and chopped onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Drain skillet, discard onion & cilantro sprigs. Add 1 tablespoon grape seed oil to skillet and heat over medium-high. Add snap peas, bok choy, water chestnuts, zucchini and red pepper to skillet; increase heat to high, stir and cook until crisp-tender, about 2-3 minutes.

Remove vegetables from heat and put in large bowl. Add the chicken and chopped cilantro.

In a small bowl, whisk vinegar, remaining grape seed oil, ginger, soy sauce, orange juice, and sesame oil. Pour over veggies & chicken.

This is great with brown rice!! Enjoy!