Chicken & Bok Choy Stir Fry

Ingredients

1/2 tsp Avocado Oil

10 oz Chicken Breast (skinless, boneless, cut into strips)

2 Garlic (cloves, minced)

8 cups Bok Choy (baby, halved)

4 cups Mushrooms (sliced)

3 tbsps Coconut Aminos

1 tsp Sesame Oil (toasted)

3 stalks Green Onion (sliced)

1 tbsp Sesame Seeds (optional)

Directions

1. In a large skillet over medium heat, add the avocado oil and the chicken and cook for 7 to 8 minutes or until cooked through. Remove the chicken from the pan and set aside.

2. In the same skillet, add the minced garlic and sauté for 1 minute. Add the bok choy and cook for 1 minute. Add the mushrooms. Stir and cook for 4 to 5 minutes until everything is cooked. Add the coconut aminos and return the chicken to the pan. Add the sesame oil and stir to incorporate.

3. Divide between bowls. Top with green onions and sesame seeds, if using. Enjoy!

Notes

• Leftovers: Refrigerate in an airtight container for up to three days,

• Serve it With: Use rice, quinoa or cauliflower rice as your stir fry base.

• No Coconut Aminos: Use tamari or soy sauce instead.

• More Flavor: Add chili flakes to taste.

• Make it Vegan: Omit the chicken and use tofu instead.