Instructions:

• In a small bowl, whisk together the minced ginger, soy sauce, rice vinegar, minced garlic, sugar, 1 tablespoon of the sesame oil, cornstarch, and chili paste. Set aside to allow the flavors to meld.
• Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes or until the chicken is cooked through and lightly browned. Remove the chicken from the wok and set aside.
• In the same wok, add the remaining tablespoon of toasted sesame oil. Once hot, add the red onion and stir-fry for 2 minutes until it starts to soften. Then add the bok choy and stir-fry for an additional 3-4 minutes until the leaves are wilted and bright green.
• Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce over the chicken and vegetables, stirring well to combine. Cook for another 2-3 minutes, allowing the sauce to thicken and coat everything beautifully.
• Remove the stir-fry from heat. Garnish with crushed dry-roasted peanuts and torn basil. Serve over coconut jasmine rice or cauliflower rice for a low-carb option.