Ingredients
Stir-fry
2 lbs boneless, skinless chicken thighs or breast, trimmed and cut into 1 inch cubes
1 tsp Himalayan sea salt
Freshly ground pepper
2 Tbsp avocado oil
2 Tbsp ghee
1/2 medium onion, thinly sliced (about 1 cup)
1 package mushrooms (l like baby bella or shitake, stems removed and sliced/quartered)
2 medium zucchini, cut in half across the middle, then in half lengh wise and quartered.
2 medium carrots, cut in half across the middle, than in half length-wise and then quartered.
2 Bok Choy bulb end removed and sliced.
1 Tbsp toasted sesame seeds (you can use gomashio if you prefer)
Mustard-Ginger Sauce
2 tsp mustard powder
2 Tbsp hot water
1/2 cup coconut amino
3 Tbsp tahini
1 inch piece fresh ginger, finely grated
1 garlic clove (optional)
1 tsp fish sauce (I like Red Boat)
1 Tbsp toasted sesame seeds
Instructions
Ginger-Mustard Sauce
- In a small bowl, whisk together mustard powder and hot water.
- Add the mixture to a small blender/food processor with everything except sesame seeds. Blend until smooth.
- Add Sesame seeds on top and set aside.
Stir-fry
- Place the cubed chicken in a bowl add salt and pepper. Toss to coat.
- In a wok or skillet, heat the avocado oil until just smoking. Add the chicken in a single layer and cook (do in batches so you don’t overcrowd). Cook through about 6-8 minutes, edges will be golden brown. Move cooked chicken to a bowl with slotted spoon and continue to cook until all chicken is done.
- Add the ghee to the pan. Add all vegetables (except for Bok Choy) and cook until they are “slightly” tender (still with a bit of crunch).
- Return the cooked chicken to the pan and add the toasted sesame seeds. Add Bok Choy and cook for about 3 minutes allowing Bok Choy to steam.
- Serve with the Ginger Mustard Sauce.
Want to Amp it Up?
- Add microgreens on top (go for something a bit spicy)
- Add a side of cauliflower rice
- Add 1/4 tsp cayenne for a bit of heat to the chicken when cooking.
