1/4 teaspoon crushed red pepper
2 boneless skinless chicken breasts
2 tablespoon rice wine vinegar
3/4 cup jasmine rice
12 ounces baby bok choy
1 tablespoon sesame oil
1 clove garlic
3 tablespoons oyster sauce
3 packets soy sauce
1/4 ounce ginger
Preheat oven to 450ºF. In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.
Rinse all produce. Halve bok choy lengthwise, then cut crosswise into 1-inch pieces, keeping bulbs and leaves separate. Quarter eggplantlengthwise, then cut crosswise into 1-inch pieces, discarding ends. Trim and discard scallion root and thinly slice. Trim and discard skin of ginger. Mince garlic. Pat chicken dry with paper towel, halve lengthwise down the middle, then cut crosswise into ¼-inch pieces.
On a baking sheet, toss bok choy bulbs and eggplant with 1 tablespoon canola oil, ¼ teaspoon salt and black pepper as desired. Arrange in a single layer and roast until tender and lightly browned, about 20 minutes.
While vegetables roast, season chicken all over with ¼ teaspoon salt. Heat 1 tablespoon canola oil in a large pan over medium heat. When oil is shimmering, add chicken in a single layer and cook, stirring and flipping pieces occasionally, until no longer pink, about 6 minutes. Remove pan from heat and, using a slotted spoon, transfer chicken to a plate and set aside. Discard juices from pan and wipe clean.
Make Stir-Fry Sauce
Return pan from chicken to medium heat and add sesame oil. When oil is shimmering, add whole knob ginger and garlic and cook until fragrant, 1 minute. Add crushed red pepper (skip or use half for less heat), soy sauce, rice wine vinegar, and oyster sauce to pan and stir to combine. Cook until sauce has thickened slightly, 1-2 minutes more. Remove and discard ginger. Remove pan from heat and set aside until vegetables are finished roasting.
Finish and Plate Stir-Fry
Add roasted vegetables, cooked chicken, and bok choy leaves to pan with stir-fry sauce over medium-high heat. Cook, stirring, until sauce has thickened to fully coat chicken and vegetables, 1-2 minutes. Divide rice between serving plates and spoon over stir-fry. Garnish with scallion and dig in!