Chicken with Bok Choy

In a small bowl, combine the rice wine, light soy sauce and quinoa flour; whisk to mix well. In a wok, heat 2 teaspoons of olive oil over medium heat. Add the chicken and minced chili pepper, and stir-fry for about 2 minutes. Remove from heat onto a warm platter. Stir in the last 2 teaspoons of olive oil to the wok; add the bok choy and stir-fry for about 4 minutes. Add the quinoa flour mix, return the chili-chicken mixture to the wok, and continue stir-frying for another minute or 2.