Thinly sliced chicken breast gets a quick marinate before hitting a screaming-hot wok, so it comes out glazed, opaque, and perfectly cooked through. Crisp-tender carrots, red bell pepper, and baby bok choy add color and crunch, while fresh grated ginger and scallion greens bring that signature sharp, aromatic bite. The sauce built from tamari, a touch of maple syrup, and rice vinegar thickens right in the pan, clinging to every piece of chicken and vegetable for a deeply savory, slightly sweet finish. Spooned over warm jasmine rice and finished with a scatter of sesame seeds, this one comes together fast enough for a weeknight but tastes like something worth savoring. It's a solid choice for a dairy free dinner rotation, no fuss and no shortage of flavor.
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In a medium bowl, combine the sliced chicken with 2 tbsp tamari, 1 tbsp cornstarch, and 1 tsp sesame oil. Toss until every piece is evenly coated, then set aside to marinate for 15 minutes at room temperature.
While the chicken marinates, cook the jasmine rice according to package directions in a medium saucepan. Keep warm, covered, until ready to serve.
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