Dice chicken breast into small pieces and chop bok choy into bite-sized pieces.

Season chicken thoroughly and fry in 1 tbsp of cooking oil

Remove chicken and stir-fry bok choy in remaining oil and add garlic and grated ginger

Add chicken back in and add 1 1/2 cup chicken broth and let cook 2 minutes

Make a corn starch slurry and pour over chicken and vegetables. Let cook 1 minute.

Serve over white rice with green onion garnish.