Lemongrass Chicken

4 boneless skinless chicken breasts
2-3T canola oil, divided
4 green onions, trimmed and cut into large pieces on diagonal
4 baby or shanghai Bok Choy, trimmed
3 garlic cloves, minced
1/3C finely chopped lemongrass
1t ground coriander
1 t ground cumin
1t ground turmeric
3T Asian fish sauce
3T honey
1/2C low sodium chicken stock or broth
1/2 - 1 t curry paste (or red pepper flakes)

Defrost chick breasts. Pat breasts dry with paper towel and cut crosswise into thin strips. In a large heavy skillet heat 1T of canola oil over medium-high heat. Working in batches, rapidly sear the chicken strips on both sides until they are nicely browned and only partially cooked, about 1 minute per side. In the same skillet add canola oil and sauté green onions until they start to brown and are crisp tender, about 3-5 minutes.

Remove onions to plate with chicken. Add a bit more oil and rapidly sauté Bok Choy until leaves are wilted, about 1 minute. Remove to plate with chicken. In same skillet , add remaining oil and sauté garlic and lemongrass for 1-2 minutes. Add spices and stir for 1 minute. Add fish sauce, honey chicken stock and curry paste, and stir to blend.

Bring to a boil and simmer to reduce the sauce, about 1 minute. Add chicken, vegetables, and any accumulated juices to the skillet and cook until chicken is cooked through and sauce has thickened – about 2-3 minutes. Serve immediately with rice.