Peanut Chicken and Chinese Egg Noodles with Baby Bok Choy and Baby Corn Recipe

Name: Peanut Chicken and Chinese Egg Noodles with Baby Bok Choy and Baby Corn Recipe
Ingredients: 2 tablespoons coconut or olive oil; 1 medium yellow onion, finely chopped (about 1 cup); 3 medium cloves garlic, minced (about 1 tablespoon); 1 teaspoon minced fresh ginger; 3 boneless, skinless chicken breasts, cut into 1-inch cubes (about 20 ounces); Kosher salt and freshly ground black pepper; 1 cup homemade or store-bought low sodium chicken stock; 2 cups coconut milk; 3 tablespoons soy sauce; 2 teaspoons white wine vinegar; 1/3 cup creamy peanut butter; 4 heads baby bok choy, halved lengthwise; 1/2 cup fresh or canned baby corn; 1 tablespoon juice from 1 lime; 1 pound fresh or dried Chinese egg noodles, cooked; 2 tablespoons fresh basil, torn