This Jamaican Chinese Style Stir-Fried Chicken with Bok Choy recipe highlights the fusion of Jamaican and Chinese cultures.  This easy-to-make recipe is perfect for those days when you need to a quick meal. This is one-pan meal is sure to please all.
INGREDIENTS :

• 3 medium chicken breasts, boneless and skinless
• 1 head Bok Choy (large)
• ½ medium cabbage head
• 1 yellow zucchini
• 1 green zucchini
• 1 onion, diced
• 2 teaspoon cornstarch
• 7 teaspoon water
• 2 clove garlic
• 2 medium carrots
• 5 tablespoon peanut or vegetable oil for stir-frying
• 6 tablespoons Jamaican Pickapeppa Sauce
• 5 tablespoons soy sauce
• 3 tablespoons brown sugar (optional)

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METHOD:

1. Wash the chicken with vinegar. Cut the chicken into thin strips about 1-inches long.
2. Season the chicken with the onion and 1 tablespoon of soy sauce.
3. Marinate the chicken in the refrigerator for 30 minutes.
4. While the chicken is marinating, cut up the Bok Choy cross-wise into thin strips.
5. Cut up the 2 carrots into strips and set aside. Shred  the ½ cabbage and set aside. Cut up the green & yellow zucchini and set aside.
6. Combine the Pickapeppa Sauce and  soy sauce (sugar optional)
7. Combine the cornstarch with the water.
8. Heat the wok and add 2 tablespoons oil. Add the garlic. When the oil is ready, add the chicken and stir-fry until it turns light brown.
9. Place the stir-fried chicken on paper towels.
10. Wash the wok and then add 2 tablespoons oil. Heat the wok.When oil is ready, add the bok choy, carrots, zucchini, and cabbage.  Stir-fry with 5 minutes (do not let the vegetables get too soft) .
11. Use a spoon to push bok choy up to the sides of the wok and add the sauce in the middle. Bring heat  to a boil.
12. Re-stir the cornstarch mixture and add to the sauce. Stir to thicken the sauce.
13. Add the chicken. Mix the vegetables and chicken. Serve hot with white rice.