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1.
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Prep chicken and vegetables.
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Cut chicken and carrots into long strips, coarsely chop bok choy, and dice green onions.
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2.
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In a skillet, heat peanut oil over medium high heat.
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After waiting a couple of minutes for oil to heat up, add chicken to pan and brown.
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This will take about 5 minutes, and youll need to flip chicken midway.
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After chicken is cooked, set aside in a dish.
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3.
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Add carrots to hot pan that chicken was in.
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Cook for about 4 minutes so that carrots begin to soften and brown, but are still firm.
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Once finished, set aside in the dish with chicken.
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4.
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Add bok choy to hot pan.
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Cook for 5 minutes, stirring frequently, until bok choy is wilted and soft, and then add carrots and chicken back into the pan.
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5.
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While vegetables are cooking, work on sauce to cut on cooking time.
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To begin, add chicken stock, brown sugar, soy sauce, rice wine vinegar, ground ginger, dry garlic, black pepper, and arrowroot flour to a sauce pan and whisk well, making sure any arrowroot flour lumps are dissolved.
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Turn burner to medium-low heat and bring sauce to a simmer, stirring frequently.
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Simmer for 2 minutes, allowing time for the sauce to thicken and then remove from heat.
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6.
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Pour ginger pepper sauce over chicken and vegetables, then youre ready to serve!
