1 package boneless skinless chicken thighs (about 6), cut into 1-inch pieces (you could also do chicken breasts)
1 tbsp plus 4 tsp soy sauce
3 tbsp dry sherry
1/4 tsp cayenne
2 tbsp canola oil
1 white onion, chopped
2 cloves garlic, minced
1 tsp ground coriander
1 tbsp red wine vinegar
4 baby bok choys, sliced
1 can drained, sliced water chestnuts
2 tsp tomato paste
1/4 tsp dried red-pepper flakes
3 tbsp water
1 tbsp fresh cilantro, chopped
3 tbsp fresh scallion, chopped
1/8 tsp kosher salt
1) In a medium bowl, stir together. 1 tbsp soy sauce, 1 tbsp sherry, and the cayenne. Add in chicken and marinate for 10 minutes.
2) In a wok or large frying pan, heat 1 tbsp oil over medium-high heat. Add chicken and cook until almost done. Remove and set aside.
3) Add remaining 1 tbsp oil to the pan. Cook onion, garlic, and coriander together, stirring, for about 5 minutes. Add remaining 2 tbsp sherry and red wine vinegar. Cook for 1 more minute.
4) Add bok choy, water chestnuts, the remaining 4 tsp soy sauce, tomato paste, red-pepper flakes, and water. Cook for 3 minutes. Add chicken back to the pan with any juices. Add in the cilantro, scallion, salt and cook until chicken is done, a couple minutes longer. Serve with steamed white or brown rice!