4 halves boneless chicken breast, cut into bite-size pieces

3 Tbsp. Tamari soy sauce

4 Tbsp. sesame or olive oil

2 Tbsp. fresh ginger, peeled and sliced thin

fresh garlic, peeled and sliced

2 -3 bunches bok choy, washed and sliced

1 Tbsp. Corn starch for thickening is optional

Marinate chicken in soy sauce at least 1/2 hour.  Saute ginger and garlic in oil.   Add chicken and stir-fry until pink is all gone.  Remove chicken to bowl and cover.  Add bok choy to pan and stir-fry 2 minutes or until bok choy is wilted.  Add 1/4 cup water, cover and cook 1 minute.  Put chicken back in pan, stir well.  Thicken with cornstarch mixed with 1/4 cup cold water if necessary.  Serve.