Chicken Stir Fry

A quick and flavorful dinner that is easily customizable and makes for great leftovers!

Ingredients:

4 boneless skinless chicken thighs, sliced into thin strips

4 mini bok choys, halved and sliced into thin strips

2 red bell peppers, sliced into thin strips

1 large yellow onion, sliced into thin strips

1 bunch of scallions, slice the whites into 1-inch pieces and the greens thinly to garnish

4-6 cloves of garlic, finely minced

2-inch knob of ginger, finely minced

2 tbsp soy sauce/tamari

2 tbsp rice vinegar

1 tbsp coconut aminos

1 tbsp honey

1 tsp toasted sesame oil

limes (for garnish)

chopped toasted almonds or cashews (for garnish)

chili crisp (optional for garnish)

boiled rice, or sweet potato noodles, or steamed rice (to serve)

Notes:

this is just the base- feel free to sub or add any ingredient! I recently added sliced shitake mushrooms and would love to try it with Chinese broccoli. In addition, if you wanted to add a spoonful or 2 of 100% peanut PB to make the stir fry creamy… I would highly recommend

Method:

First, slice all your vegetables, starting with the bok choy. Make sure to thoroughly wash your bok choy because typically it comes from the grocery store extremely dirty!

Then slice the chicken into thin strips and set aside

Then mix your sauce ingredients

Heat your largest stainless steel skillet over medium heat and let it preheat for at least 5 minutes. I recommend stainless steel but if you’re worried about things sticking you can use a nonstick. Test if your skillet is pre-heated by dropping water onto the surface. If the water freely glides around in little puddles, then your pan is hot enough

Coat the surface with avocado oil and sear the chicken, in batches, if you need to, until it is golden brown, and make sure to season with kosher salt

Set the browned chicken aside and add all of your vegetables, season with salt, and saute over medium-high, the pan should be very hot so the vegetables should start to wilt quickly

Once the bok choy looks like it starting to soften, add your sauce. Push some of the vegetables aside so you can add the sauce directly to the hot skillet to caramelize the sauce.

Once all of the vegetables are coated in the sauce, add the chicken and any of its accumulated juices back in.

Cook until the sauce has reduced by about half, but not all the way.

Serve over your chosen side and top with scallions, nuts, chili crisp, and lime wedges!