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Chicken and Pak Choi Stir Fry
Need a quick, delicious, and nourishing meal that won’t heat up your kitchen on these warm August evenings? I’ve got you covered.
INGREDIENTS
2 tsps Avocado Oil
2 Chicken Breast (skinless, boneless, cut into strips)
2 cloves Garlic (minced)
8 cups Bok Choy (baby, halved)
4 cups Mushrooms (sliced)
3 tbsps Coconut Aminos
3 stalks Green Onion (sliced)
1/4 cup Cashews (optional)
DIRECTIONS
1. In a large skillet over medium heat, add 1 tsp avocado oil and the chicken and cook for 7 to 8 minutes or until cooked through. Remove the chicken from the pan and set aside.
2. In the same skillet, add the minced garlic and sauté for 1 minute. Add the bok choy and cook for 1 minute. Add the mushrooms. Stir and cook for 4 to 5 minutes until everything is cooked. Add the coconut aminos and return the chicken to the pan. Add 1 tsp avocado oil and stir to incorporate.
3. Divide between bowls. Top with green onions and cashews. Enjoy!
NOTES
LEFTOVERS
Refrigerate in an airtight container for up to three days.
SERVE IT WITH
Use cauliflower rice as your stir fry base.
MORE FLAVOR
Add chili flakes to taste.
