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BOK CHOY CHICKEN STIR-FRY

November 8th, 2013 | no comments

BOK CHOY CHICKEN STIR-FRY

This is a hot little Asian dish for your weekend palate. All you need a wok (or wok look-alike) and 20 mins.

Ingredients:
Thinly sliced chicken breasts
Broccoli
Baby Bok Choy 
Red cabbage
Gluten-Free Asian Noodles (I like King Soba)

Condiments/Spices:
Olive oil
Garlic
Miso Paste
Sesame Oil

In a wok, throw in some olive oil, a few garlic heads and some miso paste. Add in the sliced chicken breast and cook half way through. Then add the vegetables and drizzle sesame oil on top. Cook until vegetables are crisp but flavored (betw 5-10 mins). Use the broccoli as a good gauge. Take off the stove at the point when the broccoli is greenest before it turns into that mushy brownish green where you start to hate your veggies or have flashbacks of your childhood.

Serve over cooked noodles* with a glass of kombucha or white wine. 

(*Noodle cooking will depend on brand. King Soba takes 4 mins so make sure you are close to done cooking your veggies before putting your noodles in boiling water or else you will have cold sticky noodles.)

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Nadia Munla

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