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.