Chicken & Baby Bok Choy Stir Fry

1 Chicken Breast

Salt, Pepper to Season

1 Tbsp. Olive Oil

1/2 C. Yellow Onion, Chopped

1/2 C. Soy Sauce

2 Tbsp. Water

2 Tbsp. Sherry

2 Tbsp. Brown Sugar

1 Garlic Clove, Minced

1 Tsp. Fresh Ginger

1 Tsp. Red Pepper Flake

2 C. Baby Bok Choy

1 C. Carrots, Chopped

1 C. Prepared Rice

Pat Chicken breast dry. Season to taste with salt and pepper. Heat oil on medium high and cook chicken until it is fully cooked through. About halfway through, add onion and saute for about 5 minutes. Meanwhile, combine remaining ingredients with the exception of the rice. Remove chicken from pan and cut into small cubes. Add soy sauce mixture to pan and increase heat to high. Let reduce by about 1/3 before reducing heat to low. Add chicken back to the pan along with the carrots and baby bok choy. Let heat for 5-10 minutes before serving on top of rice.