NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Avocado oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Fresh ginger

2 cloves Garlic

1 stalk Green onion

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Thinly slice the chicken breast into bite-sized strips and season with sea salt and black pepper.

• 2

  Wash the baby bok choy thoroughly, separating the white stems from the green leaves; roughly chop both parts.

• 3

  Heat the avocado oil in a large wok or cast-iron skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the pan in a single layer and sear for 3-4 minutes until golden brown and cooked through, then remove chicken and set aside.

• 5

  In the same pan, add the sliced shiitake mushrooms and the white stems of the bok choy, sautéing for 2 minutes until they begin to soften.

• 6

  Stir in the minced garlic, grated fresh ginger, and red pepper flakes, cooking for 30 seconds until highly aromatic.

• 7

  Return the chicken to the pan along with the green bok choy leaves, tamari, and toasted sesame oil.

• 8

  Toss everything together for 1-2 minutes until the leaves are wilted and the sauce coats every ingredient.

• 9

  Garnish with thinly sliced green onions and serve immediately while hot.