2 tbsp. honey
1 tbsp. Dijon mustard
1 tbsp. fresh ginger root, finely chopped
Salt & freshly ground black pepper, to taste
1 lg. egg
Whites of 2 lg. eggs
3 tsp. vegetable oil
1 sm. head bok choy, about 1 lb., cut into 1/2 inch slices, stalks separated from greens
1 med. sized red bell pepper, cored, seeded & cut into 1/2 inch dice
1 lg. scallion, chopped, about 1/4 c.
1 (7 oz.) can baby corn, rinsed & drained
4 skinless, boneless chicken breast halves, about 4 ounce each

In small bowl, stir honey, mustard and ginger, mix well. Add salt and pepper, set aside. In small bowl, using wire whisk or fork, beat egg and egg whites to blend well. In 12 inch non-stick skillet over medium-high heat, heat 1 teaspoon oil, add egg mixture, tilting skillet to coat bottom completely. Cook 2 to 3 minutes until egg is set. Remove from heat; using rubber spatula, carefully remove sheet of egg, in one piece to cutting board. Cut into 1/2 inch strips set aside, covered.

In same skillet over medium-high heat, heat 1 teaspoon oil; add bok choy stalks, diced red pepper and scallions. Stir to mix. Cook, covered, 3 minutes. Stir in bok choy greens and baby corn; gently stir in reserved egg strips, salt and pepper. Cook, covered 1 minute longer. Remove from heat; using slotted spoon, remove mixture to serving platter. Keep warm, covered. Wipe out skillet; return to medium-high heat with remaining 1 teaspoon oil. Add chicken, cook 5 to 6 minutes on each side until golden and cook through. Pour honey-mustard mixture over breasts, turn breasts to coat. Reduce heat to low, cook 1 minute longer until sauce is heated through. Transfer chicken to serving platter with vegetables to serve.