Quick Asian Stirfry

Makes 3 servings

Ingredients:

• 1lb chicken tenderloins, cut into cubes

• 2 baby bok choy, chopped

• 1 cup chopped carrot chips

• 8oz mushrooms, sliced

• 2 cloves garlic, minced

• 1 tbsp ground ginger

• 1/4 cup coconut aminos

• 2 tbsp sesame seed oil

• 1 tsp cornstarch mixed with 2 tbsp water

• Salt and pepper to taste

• Red chili flakes (optional)

• Sesame seeds or green onion for garnish (optional)

Instructions:

1. Prep all your ingredients first, as stir-fry moves quickly.

2. Heat the oil in a large skillet or wok over medium-high heat.

3. Add the chicken, season with pink salt and pepper, and cook for 4–5 minutes until browned and cooked through. Remove from skillet and set aside.

4. Add the carrots and mushrooms. Cook for 3–4 minutes until they begin to soften.

5. In the same skillet, add the other 1 tbsp of oil if needed, then toss in garlic (and ginger, if using). Stir for 30 seconds.

6. Add bok choy and cook for 2–3 more minutes until wilted but still crisp-tender.

7. Return the chicken to the skillet. Add coconut aminos and cornstarch slurry (to thicken). Stir everything together for 1–2 minutes until sauce thickens slightly.

8. Taste and season with salt, pepper, and chili flakes if desired.

9. Garnish with sesame seeds or green onion if you like.

Nutrition | 1 serving — calories: 287, protein: 33g, carbs: 11.8g, fat: 12.9g, fiber: 2.6g