1.25lbschicken breastboneless, cut in 1 inch pieces
1lbbaby bok choyrinsed, cut and discard the root end, sliced in 1 inch pieces
2green onionsrinsed, cut and discard the root end, sliced in 1/4 inch pieces
You might have - for chicken
1head garlicall cloves crushed with the flat side of a knife and peeled
2oztamari(gluten free) or soy sauce
You might have - for bok choy
1clovegarlicpeeled and grated
1inchgingerpeeled and grated
1tbsptamari(gluten free) or soy sauce
Culinary Spice Kit
1pouch  Chicken Adobo Spicescrushed peppercorns, bay leaves
1pouch  Chicken Adobo Spicesbrown sugar
1pouch  Chicken Adobo Spiceslemongrass powder
Morning or Day Before
In a BOWL, mix garlic, tamari, vinegar, Chicken Adobo Spices , Chicken Adobo Spices *), and salt to taste (1 tsp recommended). Add chicken. Mix well, cover, and let rest in the refrigerator for at least two hours (overnight recommended). Stir at around half time.
Cook rice according to package instructions.
Drain garlic and chicken in a strainer. Keep marinade for later.
In a PAN, heat oil and fry drained chicken and garlic, stirring occasionally, for about 3 minutes, until browned on all sides.
Add marinade and 1/2 cup water. Mix well, cover, and bring to boil.
Turn heat down to slow. Simmer until chicken is just cooked through, about 10 - 15 minutes.
In a POT, bring 1 quart salted water to boil, add bok choy, cover, and steam for 5-10 minutes. Drain and set aside.
In a PAN, heat oil. Add garlic and ginger and stir-fry until fragrant, about 1 minute.
Add bok choy, tamari, and Chicken Adobo Spices .
Stir-fry for 3 minutes.
Serve rice with chicken and bok choy. Garnish with sliced green onions.
*) You can substitute brown sugar with other sweetener or do a no-sugar version.
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