Chicken or Tempeh with Bok Choy
Yield: 4 servings

Japanese Formula
2 tablespoons soy sauce
2 tablespoons mirin (rice wine)
1 teaspoon toasted sesame oil
1-2 tablespoons garlic-ginger paste
2 scallions, thinly sliced
3 tablespoons minced cilantro
2 teaspoons sugar

Meat and Veggies
2 pounds skinless chicken thighs (bone in) or tempeh
1-2 tablespoons vegetable oil
1 pound baby bok choy (about 6) trimmed and halved lengthwise
sesame seeds, for garnish

Mix the ingredients from the Japanese Formula in a large bowl.

Using a cleaver, hack each chicken thigh crosswise through the bone into thirds. If using tempeh, cube or slice the tempeh into 1-inch pieces.

Place the chicken or tempeh into the bowl with the Japanese Formula and allow to marinate for 30 minutes, stirring occasionally.

Heat the oil in a large wok or saute pan over medium-high heat. Saute the bok choy 2-3 minutes, until slightly tender. Remove to a plate.

Strain the chicken or tempeh pieces from the marinade, saving the liquid. Sauté the pieces about 3 minutes, until cooked through. Add back the bok choy and quickly stir in the remaining marinade. Cook another 2-3 minutes. Serve warm over steamed rice and garnish with the sesame seeds.