Add 1 tablespoon of olive oil to a skillet over medium to medium-high heat. Add the bok choy, 1 teaspoon salt, and sauté for 4 minutes or until slightly softened.

Remove the bok choy, add the remaining olive oil, and sauté the onion and carrots (add salt if desired) salt until softened. About 3 - 4 minutes. Next, add the garlic and continue to sauté for 1 more minutes, or until fragrant.

Add the ground chicken to the skillet with sautéed onions and carrots. Break it up into smaller pieces while sautéing until cooked through.

Add the liquid aminos, brown sugar, chili garlic sauce, sesame oil, and chicken stock to the pan. Mix together until the brown sugar has dissolved into the sauce. Season with salt and pepper, if desired. Then add the cornstarch and continue to mix together while on a low simmer. The sauce will thicken after a couple minutes.

Serve on it’s own, over jasmine rice, inside lettuce leaves, or whichever way you prefer. Garnish with green onions, crushed peanuts, fresh lime wedges, and optional chili peppers. Enjoy immediately.