Chicken & Bok Choy Stir-Fry

• 8oz package of soba noodles (or rice)
• 2-3 boneless, skinless chicken breasts
• 6 Tbsp water
• 4 Tbsp mirin
• 3 Tbsp soy sauce
• 1 Tbsp cornstarch
• 1 1/2 tsp peanut oil or canola oil
• 1 onion, thinly sliced
• 2-3 baby bok choy (or 1 regular), trimmed and cut into long, thin strips or substitute kale, chard or collard greens - remove stems and sliced on the diagonal, cut leaves into thin ribbons
• 3 carrots, peeled and sliced
• 2 tsp minced garlic
• 2 tsp korean red pepper paste, Gochuchang)
• 2 Tbsp hot water

Bring large saucepan of water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water and set aside. Or cook rice.

Whisk 6 Tbsp water, mirin, soy sauce and cornstarch in a small bowl. Set aside

Whisk red pepper paste, garlic and hot water together in a medium bowl.

Slice chicken into thin strips and place in bowl with red pepper paste. Let marinate in fridge.

Heat oil in a large skillet over medium heat. Add onion (and green stems, if using) and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add bok choy (leafy greens, if using) and carrots, stirring occasionally, until beginning to soften, about 5 minutes.

Add chicken and red pepper marinade; cook, stirring, until the chicken is just cooked through, about 5 minutes.

Whisk cornstarch mixture again, add to pan and bring to boil. Cook, stirring, until sauce has thickened, 2 to 4 minutes. Serve over noodles (or rice). Garnish with sesame seeds.