Updated Nov 24, 2014Chatelaine
- SLICE baby bok choy in half lengthwise. Cut chicken into bite-size strips. In a bowl, stir teriyaki with cornstarch until dissolved. Add garlic and ginger.
- HEAT oil in a large frying pan or wok over medium-high heat. Add chicken and stir-fry until no longer pink, about 3 min. Add broth, teriyaki mixture and bok choy. Pan will be full, but greens wilt quickly. Stir constantly until chicken is cooked through, 3 to 4 min. Stir in spinach and serve over noodles or rice.