NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

1 tsp extra virgin olive oil

2 cloves garlic

1 tbsp chili garlic sauce

1 tbsp coconut aminos

1.5 cups baby bok choy

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Finely mince the garlic cloves and chop the baby bok choy into bite-sized pieces, separating the stems from the leafy greens.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 3

  Add the ground chicken to the skillet, seasoning with sea salt and black pepper.

• 4

  Cook the chicken undisturbed for 3-4 minutes to allow a golden-brown crust to form, then break it into small crumbles with a spatula.

• 5

  Stir in the minced garlic and bok choy stems, sautéing for 2 minutes until the garlic is fragrant.

• 6

  Add the chili garlic sauce and coconut aminos to the pan, tossing well to coat the chicken evenly.

• 7

  Fold in the bok choy leaves and cook for 1 minute until just wilted.

• 8

  Remove from heat and garnish with sesame seeds before serving hot.