Essentially, this is Chicken and Mushrooms. But more important is the fact that this will be one of the best chicken and mushroom dishes you will ever taste after making it for yourself. Cooked with coconut oil, adding ginger and garlic to sea salt and black pepper, the chicken seems to transform into a meal fit for either royalty, or the divine. We love it. We think you will too!
2 tbsp coconut oil
2 cups sliced mushrooms (about 227g/8 oz)
2 cups sliced bok choy (about 114g/ ¼ pound)
1 clove garlic, smashed to a paste or minced
1 tsp grated fresh ginger
4oz (½lb) boneless, skinless chicken thighs, sliced into ½-inch pieces
1 tsp fine sea salt
½ tsp ground black pepper
¼ cup plus 2 tbsp chicken bone broth
1 tsp Swerve confectioners’-style sweetener
- In a large cast-iron skillet or wok, heat the oil over high heat. Stir-fry the mushrooms for 4 minutes, or until golden brown. Stir in the bok choy for another 2 minutes, or until softened. Put the mushrooms and bok choy on a plate and set aside.
- Stir-fry the garlic and ginger in the skillet for 1 minute, or until fragrant. Season the chicken on all sides with salt and pepper before placing it in the skillet. Stir-fry the chicken for 5 minutes, or until golden brown and cooked through.
- Bring the broth and sweetener to a boil in the pan for about 4 minutes. Remove from the heat and stir in the mushrooms and bok choy that have been set aside. Toss the vegetables in the sauce to coat. Refrigerate in an airtight container for up to four days. To reheat, heat for about 5 minutes in a lightly greased skillet over medium heat, stirring occasionally.
2 servings per container
- % Daily Value *
- Total Fat
- Saturated Fat 14.1g 71%
- Sodium 1104mg 46%
- Total Carbohydrate
- Sugars 4.6g
- Protein 38.2g 77%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.