NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 cup yellow onion

1 tbsp fresh ginger

1 tsp avocado oil

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 cup baby bok choy

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Slice the chicken thighs into bite-sized strips and thinly slice the yellow onion and baby bok choy.

• 2

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

• 3

  Add the chicken to the pan, seasoning with sea salt and black pepper, and sear until golden brown and cooked through.

• 4

  Toss in the sliced onions and bok choy, stir-frying for 3-4 minutes until the onions are translucent and slightly charred.

• 5

  Add the minced fresh ginger and garlic, stirring constantly for 1 minute until the aromatics are fragrant.

• 6

  Pour in the coconut aminos and toasted sesame oil, tossing all ingredients together for 1-2 minutes until the sauce coats everything evenly.

• 7

  Remove from heat and serve immediately.