I love a good chicken stir fry. When I’m rushed I will resort to store-bought sauces, but this one is super easy to make and you could make a big batch ahead of time to throw in the pan when you are cooking. Also fresh ginger and garlic always taste better than store bought. Spread this over some brown rice (or white rice if you are in a rush) and you have a nutritious and delicious mid-week dinner. And make sure you make extra for leftovers!
Prep: 20 mins
Cook: 5 mins
What You Need:
•2 tbsp. tamari or soy sauce
•2 tbsp. rice wine vinegar
•1 ½ tbsp. sesame oil
•2 tsp. coconut sugar
•12 oz. (340g) chicken breast, cut into strips
•2 tbsp. ginger, finely chopped
•2 cloves garlic, finely chopped
•3 tbsp. olive oil
•8 oz. (230g) bok choy, trimmed and sliced
•2 leeks, halved lengthwise and thinly sliced
•1 cup (30g) bean sprouts
•¼ tsp. chili flakes
•salt and pepper
What You Need to Do:
In a medium bowl, whisk together the soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let the chicken sit for 20 minutes to marinate.
Heat a large pan over high heat, add 1 teaspoon of olive oil to the pan and add the chicken. Cook, stirring constantly, for about 3 minutes, then remove the chicken from the pan and transfer onto a plate. Set aside.
Add the remaining olive oil to the pan. Add the bok choy and cook 1 minute. Then add in the leeks, bean sprouts and chili flakes. Cook, for a further minute until the bok choy and leeks are tender.
Stir in the rest of the marinade and season with salt. Move the vegetables to one side of the pan. Add the remaining ginger and garlic to the centre of the pan and cook for 30 seconds, until fragrant.
Return the chicken to the pan and combine with the rest of the ingredients. Heat for 1 more minute and then take off the heat. Serve immediately.
Nutrition per serving: