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Wash and drain bok choy well. Trim the ends and split in half if they're too big.
Marinade sliced chicken with oyster sauce, salt, pepper and baking soda. Mix well and set aside.
In a small bowl, combine chicken broth, oyster sauce, soy sauce, and sugar. Mix well and set aside.
Heat oil in a large wok or pan then on medium high heat, cook marinade chicken until cooked through and slightly golden on each side. Remove from pan.
In the same pan and more oil if needed then sauté minced garlic for 30 seconds or until translucent and fragrant. Pour all of the sauce into the wok and bring to a boil.
Add bok choy and give it a toss then cove with a lid for 1-2 minutes to steam. I like my veggies to remain crunchy and vibrant green but cook it to your preference.
Uncover the lid then add cooked chicken. Mix well.
Push everything to the side to expose the sauce. Mix your cornstarch slurry well then pour into the sauce. Mix well and the sauce will thicken up. Toss everything one more time. Serve and enjoy by itself or over rice. Enjoy!