Kumquat Glazed Chicken with Bok Choy

Ingredients:

• 1 cup La Vigne Kumquat Conserve

• 1/3 cup water

• 2 tsp. Sherry vinegar

• 4 Chicken breast (boneless/skinless)

• 8 Baby Bok choy

• 2 TBSP oil

• 1 clove garlic - sliced

• salt & pepper to taste

• Cilantro Sprigs to garnish

Preparation:

Heat La Vigne Kumquat Conserve and strain. Squeeze pulp and seeds out of kumquats. Chop kumquats very fine and add back into the reserved conserve liquid. Add water and sherry vinegar. Set aside.
Cook chicken breasts in skillet until done. Brush with glaze. Dry the glazed chicken in a hot oven or skillet. Keep a close eye on it because it will burn very quickly. You can apply several coats of glaze. Just keep an eye on it and do not burn.
Cut Bok choy into quarters and heat a large sautee pan. Add 2 TBSP oil to pan and add Bok Choy and garlic. Season with salt and pepper. Toss and cook until tender. Serve with rice. Add Bok Choy and chicken on top. Garnish with cilantro sprigs.