Chicken & shiitake stir fry
The wonderful thing about stir fries is that they’re super easy to make, this recipe is no exception.
Ingredients:
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1-2 T coconut oil
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1/2 medium onion, roughly chopped
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2 cloves of garlic, minced
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~1 lb of boneless, skinless, organic chicken thighs, sliced into strips
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2 large handfuls of shiitake mushrooms, washed & thinly sliced
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4 heads of baby Bok Choy, washed & sliced into strips
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4 oz Annie Chun’s Pad Thai brown rice noodles
FYI - recommended serving size per person is ~ 1/2 a cup cooked noodles -
3-4 green onions, washed & sliced
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1/2 bunch of cilantro, roughly chopped
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Sauce ingredients:
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3 T fish sauce
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4 T low sodium chicken broth
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1/4 T coconut sugar/agave (optional)
FYI - I typically leave the sugar out & everyone still enjoys this meal -
1 T Tamari (gluten-free soy sauce)
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Directions:
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The key to any recipe is mise en place (French for having everything in it’s place/prepped and ready to go!), and it’s especially important with stir fries
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Before you even touch your wok, place a large saucepan with ~4 quarts of filtered water on to boil…that way it’ll be ready to cook the noodles when you’re ready.
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Heat the wok, then add the coconut oil
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Then add your chicken slices and cook through (~5 minutes depending on the thickness of your slices)
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Then add the onion - cook until translucent (~3 minutes), and then add the garlic & cook until fragrant (~ 1 minute)
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Then add the Bok Choy & shiitakes and cook for another ~5-6 minutes
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Then turn off the heat and add your sauce, and allow to marinate for ~4 minutes while you cook the noodles
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Sprinkle with cilantro to serve
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Enjoy!
Serves: ~3-4 people depending on appetites
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