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1
Heat oven to 350F.
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2
Place oven rack in upper middle position.
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3
Combine all sauce ingredients in bowl; set aside.
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4
Combine chicken, 1 teaspoon soy sauce and 1 teaspoon sesame oil in bowl; set aside.
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5
Combine remaining 1 teaspoon sesame oil, eggs, pepper and salt in bowl; beat with whisk.
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6
Set aside.
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7
Melt 1 tablespoon butter in 10-inch nonstick ovenproof skillet over medium-high heat until sizzling; add chicken strips.
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8
Cook, stirring occasionally, 2-3 minutes or until chicken is no longer pink.
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9
Remove chicken; set aside.
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10
Add 1 tablespoon butter to same skillet; add bell pepper, green onions and bok choy.
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11
Cook over medium-high heat 2-3 minutes or until vegetables just begin to soften.
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12
Remove vegetables; set aside.
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13
Melt remaining 1 tablespoon butter in skillet over medium heat until butter is sizzling.
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14
Add chicken and vegetables to egg mixture; pour egg mixture into skillet.
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15
Cook, stirring and lifting around bottom edges with spatula, 1-2 minutes or until eggs just begin to set.
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16
Place skillet into oven; bake 8-10 minutes or until eggs are set.
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17
Carefully place large plate over skillet; turn skillet to release frittata onto plate.
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18
Serve with reserved sauce.
