Recipe
AuthorSarah-Jane G.CategoryMain DishesDifficultyBeginner
Wash bok choy thoroughly with water.
Chop the leaves off the stalk and set aside. Begin peeling the layers of the stalk. Slice layers of the stalk thinly.
Chop the chicken breast into small bite-sized pieces. Don't make them too thick, it'll take longer to cook.
In a frying pan or wok heat Olive Oil and Sesame Oil with Ginger and Garlic until fragrant on Medium High. (Around 1-2 minutes) Do Not Burn.
Add Chicken Breast with Black Pepper, Salt, Cayenne Pepper and Onion Powder to the pan and cook through, stirring occasionally until lightly browned. (Around 6-8 minutes)
Add Bok Choy Stalks and Soy Sauce (or coconut aminos). Sautee until tender, but still crisp. Re-Season with a little Salt, Pepper and Cayenne Pepper as needed.
Finally, add Bok Choy leaves and cook until slightly wilted. (About 30 seconds to 1 minute)
Serve alone or over cauliflower rice.
Enjoy!
Ingredients
Directions
Wash bok choy thoroughly with water.
Chop the leaves off the stalk and set aside. Begin peeling the layers of the stalk. Slice layers of the stalk thinly.
Chop the chicken breast into small bite-sized pieces. Don't make them too thick, it'll take longer to cook.
In a frying pan or wok heat Olive Oil and Sesame Oil with Ginger and Garlic until fragrant on Medium High. (Around 1-2 minutes) Do Not Burn.
Add Chicken Breast with Black Pepper, Salt, Cayenne Pepper and Onion Powder to the pan and cook through, stirring occasionally until lightly browned. (Around 6-8 minutes)
Add Bok Choy Stalks and Soy Sauce (or coconut aminos). Sautee until tender, but still crisp. Re-Season with a little Salt, Pepper and Cayenne Pepper as needed.
Finally, add Bok Choy leaves and cook until slightly wilted. (About 30 seconds to 1 minute)
Serve alone or over cauliflower rice.
