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3 boneless and skinless chicken thighs
1 1/2 tablespoons five-spice powder
2 tablespoons peanut oil
2 garlic cloves
1 chile de arbol
1 head bok choy, cut into 1-inch pieces
1 carrot, peeled and shredded
1/4 cup mirin
1/4 cup low-sodium soy sauce
3 cups chicken stock
1/2 cup chopped cilantro leaves
Recipe courtesy of Jeffrey Saad