Spinach, Bok Choy, and Chicken Stir Fry
- Serving Size4
- 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
Combine nut butter, rice vinegar, tamari, and water in a small bowl.
Add the ginger root and red pepper flakes. Stir to combine and set aside.
Heat half the oil in skillet over medium heat and add half garlic.
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.
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.
Heat remaining oil in pan and then add remaining garlic. When garlic begins to brown add scallions, peppers, mushrooms, and reserved nut butter mixture.
Cook 3 minutes, or until the spinach wilts and the peppers are slightly softened.
Pour pepper and mushroom sauce over bok choy and chicken. Serve warm.
Recipe adapted by: Nutritiouslife
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