2 T peanut or sesame oil
1/4 t red pepper flakes
1-lb boneless chicken breast or thighs, cut into pieces
1 bunch bok choi, trimmed and chopped, green and white parts kept separate
1 can (14 oz) coconut milk
1/2 t salt
1. Heat the oil in a large skillet (that has a lid) over medium heat. Add the red pepper flakes and cook until sizzling, about 20 seconds. Add the chicken and brown on all sides, about 2 minutes.
2. Add the white, chopped stems of bok choi and saute for another couple of minutes. Stir in the chopped green bok choi leaves and cook until just wilted. Add the coconut milk. Bring to a simmer, then cover and simmer for about 15 minutes. Stir in the salt and serve immediately over the cooked rice.