Stir-Fried Chicken With Bok Choy

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3/4 cup chicken stock or low-sodium broth

2 tablespoons Chinese black bean sauce

1 tablespoon dry sherry

1 tablespoon sugar

1 teaspoon Chinese chile-garlic sauce

2 teaspoons cornstarch

1/4 cup vegetable oil

1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks

Salt and freshly ground pepper

2 tablespoons minced fresh ginger

1 pound bok choy, cut into 3/4-inch pieces

1 cup snow peas

Steamed white rice, for serving

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