1. In a large zip-loc bag, combine water, soy sauce and sugar; add chicken. Seal bag and turn to coat. Refrigerate for 30 minutes
2. In a wok or skillet, stir-fry the onions in 1 tsp of oil until crisp tender. Stir in the garlic and pepper flakes; cook and stir for 1 minute. Remove and keep warm.
3. Drain and discard any marinade from chicken. In the same wok, stir fry the chicken in 3 tsp of oil for 4-5 minutes or until the juices run clear. Meanwhile in another skillet, saute the bok choy in remaining oil until crisp tender. Add onion mixture to the chicken. Stir in basil; heat through.
4. Serve the chicken mixture over bok choy.
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|Serving Size: 1 Serving (425g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 341 (52%)|
|Amt Per Serving||% DV|
|Total Fat 37.8g||50 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 8g|
|Cholesterol 93mg||29 %|
|Sodium 1677.9mg||58 %|
|Potassium 1124.8mg||30 %|
|Total Carbohydrate 41.6g||12 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 36.5g|
|Protein 37.3g||53 %|
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Calories per serving: 652
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