Chicken, Bok Choy and Basil Stir-Fry

Chicken, Bok Choy and Basil Stir-Fry

Adapted from Ratana’s family cookbook

I just added a few paleo friendly options such as coconut aminos and arrowroot powder; but I’ll let you be the judge of that.

Ingredients

Serves 4

1 tablespoon fish sauce (I used Red Boat)

1 ½ teaspoons coconut aminos (or low sodium soy sauce)

2 teaspoons arrowroot powder*

1 garlic clove, minced

3 boneless, skinless free-range organic chicken breasts, sliced into bite-size chunks

2 tablespoons olive oil

1 small onion, finely chopped

1-inch piece fresh ginger, chopped

2 red chiles, thinly sliced crosswise

1 cup thinly sliced bok choy stems

1 cup thinly sliced bok choy greens

handful fresh basil leaves, chopped

juice of 1 lime

*arrowroot powder acts like cornstarch, I found it at Whole Foods in the spice section

Directions

In a large bowl mix fish sauce, soy sauce, arrowroot powder, garlic and ginger. Add chicken, toss to coat and set aside to marinate.

Heat the olive oil in a wok (or a large nonstick skillet) over medium-high heat. Once it starts to shimmer add onion and chiles. Stir-fry the onions until they start to brown around the edges, about 2 minutes. Stir in the bok choy stems and stir-fry for 1 minute. Add the chicken and cook until it’s nearly cooked through about 6 minutes, stirring often.

Stir in bok choy greens, basil and lime juice. And stir-fry for 30 seconds or so, until the greens are wilted. Serve immediately.