The wonderful thing about stir fries is that they’re super easy to make, this recipe is no exception.

Ingredients:

• 1-2 T coconut oil

• 1/2 medium onion, roughly chopped

• 2 cloves of garlic, minced

• ~1 lb of boneless, skinless, organic chicken thighs, sliced into strips

• 2 large handfuls of shiitake mushrooms, washed & thinly sliced

• 4 heads of baby Bok Choy, washed & sliced into strips

• 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

• 1/2 bunch of cilantro, roughly chopped

• Sauce ingredients:

  • 3 T fish sauce

  • 4 T low sodium chicken broth

  • 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)

Directions:

• 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

• 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.

• Heat the wok, then add the coconut oil

• Then add your chicken slices and cook through (~5 minutes depending on the thickness of your slices)

• Then add the onion - cook until translucent (~3 minutes), and then add the garlic & cook until fragrant (~ 1 minute)

• Then add the Bok Choy & shiitakes and cook for another ~5-6 minutes

• Then turn off the heat and add your sauce, and allow to marinate for ~4 minutes while you cook the noodles

• Sprinkle with cilantro to serve

• Enjoy!

Serves: ~3-4 people depending on appetites