- 8
Ingredients
- 1 pound sliced chicken breast
- 4-6 stems fresh organic bok choy
- 3-4 organic carrots
- 1 jalapeno
- 1/2 organic white onion
- vegetable oil to stir fry
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (more for extra spice)
- 1 teaspoon sesame oil
- 1 teaspoon fresh diced garlic
- 1 tablespoon soy sauce, plus more to taste
Preparation
Step 1
Step one: cook rice according to package directions
Step two: slice chicken and place in bowl. Add white & black pepper, red pepper flakes, sesame oil, garlic and soy sauce. Stir to coat chicken and let marinate for approximately 15 minutes
Step three: slice onion into strips.
Step four: coat wok or other large non-stick pan with oil and heat pan on medium high. Add onions
Step five: while onions are cooking, slice carrots, jalapeno and bok choy into bite-size strips
Step six: when onions get soft, add chicken and stir fry on high heat
Step seven: when chicken shows almost no pink, add carrots, jalapeno and bok choy stems. Stir fry until vegetables begin to soften. Add bok choy leaves and cook for two minutes longer or until leaves begin to wilt.
Step eight: remove wok from heat and add soy sauce to taste. Serve with rice.
Serves 4-6