1/3 cup blanched whole almonds
1 pound boneless skinless chicken breasts or thighs
2 cloves garlic, minced
1 tsp minced fresh ginger
¼ tsp crushed red pepper flakes
¾ cup chicken broth
¼ cup soy sauce
4 tsp cornstarch
4 large ribs bok choy (about ¾ pound)
2 Tbsp peanut or vegetable oil, divided
2 medium carrots, thinly sliced
Chow mein noodles or hot cooked white rice
Preheat oven to 350º. Spread almonds on baking sheet. Toast 6 to 7 minutes until golden brown, stirring once. Set aside.
Cut chicken into 1-inch pieces. Toss chicken with garlic, ginger, and crushed red pepper in medium bowl. Marinate chicken at room temperature for 15 minutes.
Blend broth and soy sauce into cornstarch in small bowl until smooth. Cut woody stems from bok choy leaves; slice stems into ½-inch pieces. Cut tops off leaves crosswise into halves.
Heat wok or large skillet over medium-high heat. Add 1 tablespoon oil; heat until hot. Add chicken mixture; stir-fry 3 minutes or until chicken is no longer pink. Remove and reserve. Heat remaining 1 tablespoon oil in wok; add bok choy stems and carrots. Stir-fry 5 minutes or until vegetables are crisp-tender. Stir broth mixture and add to wok along with bok choy leaves. Stir-fry 1 minute or until sauce boils and thickens.
Return chicken along with any accumulated juices to wok; heat through. Stir in almonds. Serve over chow mein noodles.