8 oz. chicken (thighs or legs without bones)

3/4 tbsp. soy sauce
3/4 tbsp. cornstarch
1 lb. Bok Choy
1/2 c. water
1/4 tsp. salt
1 slice ginger root
4 slices garlic

1 tbsp. oyster sauce (or soy saucer)
1 tbsp. soy sauce
1 tsp. sugar
1 tsp. cornstarch
1/4 c. water

Slice the chicken; add (1) and mix; set aside for later use.

Heat the wok (or pan) then add 4 tablespoons oil; stir fry Bok Choy with 1/4 teaspoon salt, 1/2 cup water until it becomes limp.

Heat the wok (or pan) then add 4 tablespoons oil, stir fry the ginger root and garlic until fragrant, stir fry the chicken slices until cooked. Add (2), turn heat to high and stir quickly to mix. Remove and place on top of the Bok Choy (or mix with Bok Choy).