• 2-3 lbs. boneless chicken breast
• ¼ tsp salt
• ½ tsp pepper
• 2 tbsp vegetable, oil or peanut oil

Step 1: Fry meat

Pat dry chicken with paper towels.Cut chicken into ¼-inch small slices.

Toss chicken with salt and pepper.

Heat oil to med-high [Peanut is most appropriate, but olive is healthier], until it just starts smoking

Brown chicken in the oil. Cover with splatter-shield which lets air out (but not a closed lid). Don’t stir too much, which allows it to brown nicely.

Strain out chicken from the oil and place on a plate, set aside.
Leave oil and all brown bits in the oil.

• 1 med onion, diced
• 1 large leek sliced, separate the white and green parts
• 2 large carrots, diced
• 3-4 garlic cloves, sliced

Step 2: Vegetables I

Turn down heat to medium or med-low.

Stir-fry the onion and the white parts of the leek first for 1 min.

Cover lid for 3-4 minutes, lets it fry the water out of them. The steam will make the brown bits on the sides to wipe down.

Stir the vegetables and scrap down any bits from the walls of pot.

Add the carrots, the green parts of the leek and the garlic.Cover lid and cook down for 3-5 minutes

• 2 cans (4 cups) chicken stock
• 3-4 cups water
• 2-in ginger, julienned
• 1 cup, shitake mushrooms chopped into large pieces
• 1 cup (white or brown cap) enoki mushrooms
• 1 tbsp Sesame oil

Step 3: Vegetables II

Raise heat to med or med-high.

Add in chicken stock, water, ginger, shitake and enoki mushrooms.

Stir and mix them together. Let it come to simmering boil (but not too much of a boil)

Pour in sesame oil on top.

Cover the lid. Cook for 12-15 minutes

• 3-4 heads Bok Choy, chopped into large pieces
• 2-3 sprigs Thai basil (or 1/4 cup of basil)

Step 4: Vegetables III

Place Thai basil and Bok Choy on top.
Do NOT stir. You want to leave the leaves on top to just barely wilt.

Turn off heat. Cover the lid.
Let it steam itself for 5 minutes.

Serve immediately.