The sauciness of this dish makes it great served with rice and a crisp salad like the Apple, Celery Salad.
3largeboneless, skinless chicken breasts
1mediumred onioncut in small slices
2tablespoonsfresh grated ginger(2 inch piece)
4garlic cloves minced
2teaspoonssesame seedstoasted in a small frying pan until lightly golden
1.5lbsbaby bok choy
Preheat oven to 350 degrees.
In a small bowl whisk together broth, sherry, oyster sauce, honey, ginger, garlic and salt; and set aside.
Heat a large dutch oven over medium-high heat and add sesame oil.
Add chicken breasts and sear approximately 2 minutes on each side until the chicken has browned and releases easily from the pan.
Add onion and stir fry for another 4 minutes until soft.
Reduce heat to medium-low and add your sauce ingredients. Use a spatula to scrape up any brown bits.
Cover and bake at 350 degrees for 30 minutes. While the chicken cooks prepare the bok choy see sticky tip below.
Remove chicken from the oven. (Remember your pot is hot) Shred chicken on a cutting board with 2 forks and return to pan. If making ahead of time put half the bok choy on top of the chicken and refrigerate until 15 minutes before dinner.
Place dutch oven over medium-low heat stirring in half the bok choy. As it cooks down add the remaining bok choy. Cover and cook for approximately 10 minutes. Stir occasionally.