1 small Bok Choy, finely shredded
2 tbsp Peanut Oil
2 onions, halved and sliced thinly
1# Chicken Thighs, boned & skinned
1/4 cup Sugar
1/4 cup Fish Sauce
1/3 cup Lime Juice
1 tbsp Rice Vinegar (or white)
2/3 cup Fresh Mint (regular or Vietnamese) chopped
2/3 cup Fresh Cilantro
Save some Mint Leaves for garnish

Once you have the bok choy shredded put it in a large bowl, covered with plastic wrap, and place it in the fridge.

Heat your wok until it's hot, and then add 1 tbsp of the peanut oil. Add half the onion and the chicken, and stir fry it until the chicken is browned and done. Remove to a plate and repeat with the rest of the oil, chicken and onions. When done, set aside and allow to cool. I place mine in a sealed container in the fridge.

Make the dressing in a mixing bowl, whisking together the sugar, fish sauce, lime juice, and vinegar.

To serve, toss the chicken, bok choy and dressing together with the mint and cilantro. Garnish with reserved mint leaves and a side of steamed jasmine rice.