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Slice chicken 1/4 inch thick against the grain. Marinate chicken in cornstarch, soy sauce and sugar. Cut bok choy in 1/2 inch diagonal slices. Heat 2 T. oil in wok and stir fry chicken on high heat until done, remove from wok and set aside. Add 1 T. oil and stir fry bok choy on high heat for 1/2 minute. Add soup stock, salt, cover and bring to boil and steam 1 minute. Return chicken to wok and mix, add enough cornstarch mixture to thicken. Serve with white rice.
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