- 1 pound boneless chicken breasts
- 2 tablespoons minced fresh gingerroot
- 2 teaspoons brown sugar
- 2 tablespoons chopped almonds
- 1 tablespoon butter
- 1 onion, halved and thinly sliced lengthwise
- 2 tablespoons cornstarch
- 1 cup 10% or 18% cream
- 2 tablespoons reduced-sodium soy sauce
- 4 cups chopped bok choy, Swiss chard or spinach
- Hot pepper sauce
- 2 tablespoons chopped fresh basil
- Lime wedges
- Cut chicken crosswise into 1/4-inch (0.5 cm) thick strips. In a bowl, combine chicken, ginger and brown sugar.
- In a large skillet, toast almonds over medium-high heat, stirring, for 2 min or until golden and fragrant; transfer to a bowl. Add butter to pan; swirl to coat. Add chicken mixture and onion; saute for 5 min or until chicken turns white all over and onion is softened.
- Whisk cornstarch into Cream and stir into pan with soy sauce. Bring to a simmer, stirring. Stir in bok choy; simmer, stirring, for 3 min or until bok choy is tender crisp and chicken is no longer pink inside. Remove from heat; stir in hot pepper sauce to taste. Sprinkle with almonds and basil; serve lime wedges to squeeze over top.