Saute onion and garlic until aromatic, add chicken fillet. Cook until colour changes.

Add KEWPIE Salad Dressing Roasted Sesame, cook until thickened. Add red capsicum, mix. Cook until done, then remove from heat.

Halve bok choy, briefly wilt in boiling water, then remove and place in refrigerator for around 5 minutes so that it keeps its green colour, then slice.

Arrange bok choy on serving platter, top with sautéed chicken mixture. Sprinkle fried shallots on top, serve.