I first started making (a version) of this recipe when B and I first got married. At that time, neither of us knew much about cooking, and I found a basic stir fry recipe somewhere and it has evolved from there. This is one meal that everyone likes (although H likes hers a bit deconstructed–see this post for a look). It is especially wonderful on cold days, or whenever one of us is feeling under the weather (the bone broth + chicken + all the vegetables = one nourishing meal). I hope you enjoy it, too.
Note: I don’t really measure ingredients, and you don’t need to either. Use as much or as little of these items as you want to; some I use just for flavor (like the mushrooms), so you can adjust for your own taste preferences.
Chicken Stir Fry
- 1-2 Tbsp. coconut oil
- 12-20 “grinds” of whole black pepper
- 3-4 green onions, chopped
- 6-8 cloves garlic, minced or chopped well
- 2 organic, free-range chicken breasts (about 1 1/2 lbs.), cut into bite-size pieces
- 1-2 green bell peppers, cut into bite-size chunks or slices
- 2-3 large carrots, cut into 1/4-inch slices (I like to slice them on the bias)
- 6-8 mushrooms, stems trimmed. Slice the mushrooms in half or quarters if they are big. (I usually use crimini mushrooms, but you can also use shitake or button mushrooms)
- 6-8 Brussels sprouts, ends trimmed and sliced in half if large
- 5-6 baby bok choys (or one large one), bottom ends cut off and leaves cut into 1 1/2-inch pieces
- 2 cups chicken broth (homemade preferred!)
- up to 1/4 cup gluten-free soy sauce/tamari or coconut aminos, to taste
- optional: sriracha or other Asian hot sauce
- Heat oil over medium heat in a wok, a large, deep skillet or a large pot.
- Add black pepper and green onions and cook for a couple of minutes.
- Add garlic and cook just until you can smell the garlic, about a minute.
- Add the chicken, stir well, and cook until cooked through.
- Add all the cut vegetables except the bok choy, stir and continue cooking for a couple of minutes.
- Add the chicken broth and soy sauce. It helps if you have already heated the chicken broth so it doesn’t slow down the cooking. I just pour a bit of tamari into the pot, stir, and see what it looks like. Taste to see if you like it; if not, add a bit more sauce. Stir and cook uncovered until the vegetables are just cooked through (5-10 minutes).
- Add the bok choy, stir well, and either cook for another couple of minutes or cover and turn off the heat, then let rest for 15 minutes.
- Serve alone as soup, or over rice or cauliflower rice with some sriracha or other Asian hot sauce. Enjoy!