Garlic Chicken Sauté with Bok Choy

Glaze

• 2 tbsp corn starch
• 1 tbsp dark brown sugar
• 1 tbsp fermented black bean paste
  of 1 tbsp black bean garlic sauce
• 4 oz chicken stock
• 1 ½ - 2 oz soy sauce, to taste
• 1 oz black vinegar
• ½ oz oyster sauce
• ½ oz sesame oil

Sauté

• 15 garlic cloves
• 4 green onions, cut into pieces
• ½ oz sesame oil
• 32 oz boneless, skinless chicken thighs, sliced (1 in. x 2 in.)
• 10 oz baby bok choy, halved
• 1 fresh Fresno chili, red, sliced, to serve