• To a medium pot, add 1 cup (2 cups) warm water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• Add rice to the boiling water, then reduce heat to medium-low. Cover and cook 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
• Remove from heat. Set aside, still covered.

• Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
• Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
• Peel, then mince or grate ginger.
• Thinly slice green onions, keeping greens and whites separate.

• Heat a large non-stick pan over medium-high.
• When pan is hot, add carrots, 1/2 tbsp (1 tbsp) oil and 2 tbsp (4 tbsp) water. Season with salt and pepper.
• Cook 3-4 min, stirring often, until liquid is mostly absorbed and carrots start to soften.
• Reduce heat to medium. Add bok choy and 1 tbsp (2 tbsp) oyster sauce. Stir to mix.
• Cook fpr 3-4 min, stirring often, until veggies are tender-crisp.(TIP: If the pan dries out too much, add 1-2 tbsp water at a time to prevent sticking!)
• Transfer to a plate and cover to keep warm.
• Carefully wipe the pan.

• Pat chicken dry with paper towels.
• On a clean cutting board, cut chicken into 2-inch pieces.
• To a shallow dish, add chicken and cornstarch.
• Season with salt and pepper. Toss to coat.

• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook 2-3 min per side, until golden. 
• Reduce heat to medium. Add brown sugar, ginger and green onion whites. Cook for 1 min, stirring often, until fragrant and sugar dissolves.
• Add remaining oyster sauce, fish sauce, 1 tbsp (2 tbsp) butter and 3/4 cup (1 1/2 cups) water. Cook 3-4 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.**

• Fluff rice with a fork, then stir in half the crispy shallots.
• Divide rice and veggies between plates.
• Top with chicken and any remaining sauce in the pan.
• Sprinkle remaining green onions and remaining crispy shallots over top.

If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook the chicken thighs.