Spinach, Bok Choy, and Chicken Stir Fry

  • Serving Size4

    Ingredients

    • 4 T chunky natural nut butter
    • 2 tsp rice vinegar
    • 4 T gluten-free tamari
    • 2 c water
    • 1 tsp ginger root, finely grated
    • 1 tsp red pepper flakes
    • 4 T avocado oil (split in half)
    • 4 tsp minced garlic (split in half)
    • 20 oz. chicken, cut into ½" cubes
    • 2 c bok choy ribs and leaves, trimmed and thinly sliced
    • 4 tsp scallion, thinly sliced
    • 1 c red bell pepper, thinly sliced
    • 1 c button mushrooms, sliced
    • 4 c baby spinach leaves

    Directions

    1

    Combine nut butter, rice vinegar, tamari, and water in a small bowl.

    2

    Add the ginger root and red pepper flakes. Stir to combine and set aside.

    3

    Heat half the oil in skillet over medium heat and add half garlic.

    4

    When garlic begins to brown, place the chicken in a single layer in the pan and cook for one to two minutes before flipping and cooking another 3 to 4 minutes.

    5

    Add the bok choy ribs and continue to cook 2-3 more minutes until chicken is browned and cooked through, and bok choy is tender. Remove from skillet.

    6

    Heat remaining oil in pan and then add remaining garlic. When garlic begins to brown add scallions, peppers, mushrooms, and reserved nut butter mixture.

    7

    Cook 3 minutes, or until the spinach wilts and the peppers are slightly softened.

    8

    Pour pepper and mushroom sauce over bok choy and chicken. Serve warm.

    Recipe adapted by: Nutritiouslife       

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