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Pan Seared Chicken Breasts with Bok Choy and Carrot-Ginger Broth

1 package
2 tablespoons canola oil, divided
2 tablespoons ginger, roughly chopped
3 cups carrots, peeled and roughly chopped
1/4 cup fennel, roughly chopped
1 clove garlic, roughly chopped
2 shallots, sliced
1/2 cup Mirin or rice wine vinegar
2 3/4 cups chicken stock, divided
1/2 teaspoon lime zest
2 teaspoons salt
1 teaspoon white pepper
1 tablespoon butter
3 cups bok choy, sliced
1 cup jicama, cliced

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