Baby Bok Choy and Chicken Stir Fry

Baby Bok Choy and Chicken Stir Fry

A quick stir fry with light Thai flavours.

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 4   
Cuisine          : Protein Entrees
Categories     : Dairy Free, Gluten Free, Stir Fry


  2        Tablespoons  Coconut Oil
  6        Ounces  Skinless Boneless Chicken Breast -- sliced 1/4-inch thick across the grain
  1        Small  Onion -- sliced
  1        Large  Carrot -- sliced diagonally
  2        Stalks  Celery -- sliced diagonally
  1/2      Cup  Coconut Milk
  1        Tablespoon  Oyster Sauce
  1        Tablespoon  Fish Sauce
  1        Teaspoon  Chinese Chili Garlic Sauce
  1        Tablespoon  Lime Juice
  2        Tablespoons  Cornstarch

In a small bowl combine Coconut milk, oyster sauce, fish sauce, Chili Garlic Sauce, lime juice and Cornstarch

Heat coconut oil in a deep skillet on medium-high, sauté chicken and stir chicken until slightly pink on the inside, about 2 minutes per side, remove from pan and set aside

Add vegetable to skillet and sauté and stir until the carrots are tender crisp about 5 minutes. Return chicken to the pan.

Reduce heat to medium and stir in the cornstarch mixture and bring to a boil.

Turn off heat and serve.

Serving Ideas : Serve with hot long grain rice.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 221 Calories; 15g Fat (59.9% calories from fat); 11g Protein; 12g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 85mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.