MY GO TO VEGGIE & CHICKEN STIR-FRY

I make this everyday as a busy mom, it’s the perfect mix of veggie and protein!

Ingredients:

- 2 boneless chicken thighs sliced thin

- 3 handfuls of bok choy chopped

- 1/4 cup fish cake sliced (optional)

- 2 Shiitake mushrooms sliced thin (optional)

- 2 inch carrot sliced thin

- 2 garlic cloves, minced

- Sprinkle of dashi stock

- Sprinkle of salt, to taste

- 1/4 cup water

Chicken marinade

- 3 tbsp Kimlan soy paste

- Sprinkle of salt

- Sprinkle of white pepper

- Drizzle sesame oil

Step by step:

1. Slice the chicken thighs into 1/4 inch pieces and in a glass Tupperware add the marinade and let sit while you prepare the bok choy or overnight.

2. Wash and trim the ends of the bok choy and then cut into 1 inch pieces. Mince the garlic and slice the carrot long wise and then into match sticks. Slice fishcake in match stick size and set aside all ingredients. Slice the shiitake mushrooms if using.

3. Heat frying pan over high heat, add oil of choice (I use avocado) and minced garlic once oil is hot. Then add the marinated chicken and stir fry quickly as you flip - around 2 minutes. 

4. Next, add the fish cakes, shiitake and carrots and stirfry together for another 1 minute. Next, add the bok choy. Combine well and add 1/4 water and cover to cook for 1 minute. Next sprinkle dashi (1/4 tsp) and sprinkle of salt to taste.

5. Stirfry until desired vegetable consistency is reached. Serve hot and enjoy with a bowl of soup and rice! (My rice cooker!)

Enjoy!