Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit. Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/2" slices and coarsely chop leaves.

Cut broccoli into bite-sized pieces.

Mince garlic.

Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

While chicken cooks, cook vegetables.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli to hot pan and stir occasionally until lightly browned, 4-6 minutes.

Add garlic, bok choy, 2 Tbsp. water, and garlic salt. Stir occasionally until broccoli and bok choy stems are tender and water has evaporated, 3-4 minutes.

If pan becomes completely dry, add additional water, 1 Tbsp. at a time.

Remove from burner.

While vegetables cook, make glaze.

In a mixing bowl, combine cornstarch, 1/3 cup water, soy sauce, brown sugar, and sesame seeds until cornstarch is dissolved.

Return pan used to cook chicken to medium heat. Add cornstarch mixture to hot pan and bring to a boil.

Once boiling, remove from burner. Stir in red pepper flakes (to taste).

Add chicken to pan and flip until coated.

Plate dish as pictured on front of card, topping chicken with any remaining glaze. Bon appétit!