Chicken breast, boneless aprox. 500-600 gr/ Pechuga sin Hueso 500-600 gr

One of the most popular dense proteins to use on the grill, marinaded, in stir frys, or slice thin and make nuggets for the kids and toss them on a salad. Or stuff with cheese and spinach for a keto super meal.

Spicy Ginger Chicken and Bok Choy Stir Fry

INGREDIENTS:

Makes 2-3 dinner servings

• 1 Tbsp coconut oil
• 3 medium chicken breasts, cut into 1-2 inch pieces
• 2-3 medium cloves garlic, minced finely
• 1 Tbsp finely chopped fresh ginger
• 3-4 Tbsp low tamari sauce
• 1/2 tsp red pepper flakes
• 3 medium heads bok choy, spinach or baby kale, (I have used all 3 or a mix, just add more water if need be)
• sesame seeds to garnish
• 1. In a large nonstick skillet, heat coconut oil over medium high heat. It should just be on the edge of smoking.2. Add chicken and let cook on one side for 2-3 minutes without turning. It should release from the pan and be lightly browned on one side when it is ready to turn
• 3. Turn chicken and continue to cook on other side for 2 minutes. Add garlic and ginger to chicken while its cooking, and reduce heat if it is smoking or garlic is burning.4. Add soy sauce, red pepper flakes and hoisin sauce, plus 3 Tbsp water. Stir to combine and to release chicken from the pan, and reduce heat to medium-low.5. Continue to cook chicken until it is cooked through completely and tender, adding water or a little soy sauce if the liquid evaporates (will depend on size and type on pan you have, but there should be a simmering sauce in the pan at all times).6. Working from the bulb at the bottom of the bok choy (the harder white part, not the leaves), slice the very bottom off and continue to slice through in about 1/2 inch slices to make little crescents. Stop slicing when you reach the leaves, and keep the leaves separate.7. Stir the bulb pieces of the bok choy into the cooked chicken and cook in the sauce for about 1-2 minutes, so that boy choy cooks but retains some crunch.8. Add the leaves and stir in until just wilted.