Instructions

• In a medium bowl whisk together the 11-inch knob fresh ginger (minced), ⅓ cup reduced sodium soy sauce (or GF tamari), 2 tablespoons rice vinegar, 6 cloves garlic (minced), 1 tablespoon granulated sugar (or substitute), 2 tablespoons toasted sesame oil, 1 1/2 tablespoons cornstarch, and 2 to 3 teaspoons chili paste until smooth. Stir to combine.
• Remove and reserve 1/3 cup of the mixture into a small bowl (set aside for the sauce).
• Add the 1 1/2 pounds thin sliced boneless chicken breast cutlets (sliced into thin strips) to the remaining marinade in the first bowl. Toss to coat, then let sit at room temperature for at least 15 minutes or refrigerate up to 4 hours.
• Divide the 1 tablespoon vegetable oil into three 1-teaspoon portions.
• Heat a large, heavy skillet (cast-iron or stainless steel) over high heat until hot.
• Add 1 teaspoon vegetable oil, swirl to coat the pan. Using a slotted spoon, add half the chicken to the hot skillet (leave excess marinade in the bowl). Stir and scrape the bottom frequently; cook about 2 to 3 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside. Cover briefly as needed to reduce splatter.
• Wipe the skillet dry with a paper towel if there are excessive stuck bits. (If only light fond has formed, continue; do not add additional ingredients not listed.)
• Add the second 1 teaspoon vegetable oil, heat until shimmering, then add the remaining chicken using a slotted spoon. Cook about 2 to 3 minutes per side until golden and cooked through. Transfer to the plate with the first batch and set aside.
• Wipe the skillet dry again if needed. Add the last 1 teaspoon vegetable oil and heat until hot. Add the 1 medium red onion (cut into 1/2-inch chunks) and sauté, stirring occasionally, until the edges are lightly charred but the onion still has some crunch, about 2 minutes.
• Return all the cooked chicken to the skillet with the onions. Pour in the reserved 1/3 cup marinade and bring to a simmer, stirring to dissolve and thicken the sauce, about 1 minute.
• Add the 15 ounces baby bok choy (roughly chopped, about 6 cups) and stir until wilted and tender, about 1 to 2 minutes.
• Transfer the stir-fry to a serving platter. Sprinkle with 1/3 cup dry-roasted peanuts (crushed) and ½ cup fresh Thai or traditional basil (torn). Serve over coconut jasmine rice or cauliflower rice, if desired.