Ginger Chicken Rapini with Thai Sweet Chili Sauce

2 boneless, skinless chicken breast halves, cut into 1-inch pieces
2 tsp cornstarch
2 tbsp canola or peanut oil, divided
4 green onions, rinsed and chopped, white and green parts
1 medium sweet onion, peeled and coarsely chopped
5 ribs bok choy, rinsed and chopped, white and green parts
¼ pound snow peas, rinsed and trimmed
½ pound rapini or broccoli rabe, rinsed and chopped, stems and leaves
1 tbsp fresh ginger, peeled and finely chopped
2 large cloves garlic, peeled and minced
2 dry arbol chiles
½ cup sweet chili sauce
1½ tbsp soy sauce
1 tbsp chicken broth

Preheat a wok or large skillet over medium-high heat. In a medium bowl, toss the chicken with the cornstarch until it is lightly coated. Add 1 tablespoon of the oil to the wok and add the chicken, Cook 3 to 4 minutes, stirring constantly, until the meat is just cooked through. Transfer the meat to a serving bowl and keep it warm.
Pour the remaining oil into the wok and add green onions, sweet onion, and bok choy. Cook 2 minutes, stirring frequently, until the onions are crisp-tender. Add snow peas and rapini, and cook 2 minutes more until the rapini has wilted. Stir in the ginger and garlic, sauté 30 seconds, and add the arbol chiles, sweet chili sauce, soy sauce, and chicken broth, stirring well to combine. Return the meat to the wok and cook 3 to 4 minues, stirring frequently, until the vegetables are crisp-tender and the meat is hot.
Serve with steamed rice.

Recipe provided by Chirsty Rost “Celebrating Home, A Handbook for Gracious Living.” Check out her website by clicking here.