Ingredients
8-12 oz boneless chicken thighs, diced
1 cup bok choy, chopped
1 cup bell peppers, sliced
1 cup mushrooms, sliced
1 tsp fresh ginger, grated
2 clove garlic, minced
1/2 tsp red pepper flakes
2 tsp sesame oil
2 tbsp coconut aminos (or low-sodium soy sauce)
2 tbsp sesame seeds
2 tbsp chopped green onions
2 tbsp cashews
1 cup cooked black rice (optional)
Preparation
Equipment Needed:
Large skillet
Step 1
Heat sesame oil in a skillet over medium heat. Add diced chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and fully cooked.
Step 2
Toss in bok choy, bell peppers, and mushrooms. Stir-fry for 3-4 minutes until slightly tender but still crisp.
Step 3
Add garlic, ginger, red pepper flakes, and coconut aminos. Stir well and cook for another 1-2 minutes.
Step 4
Assemble the bowl with black rice (if using), add the chicken mixture, then sprinkle with sesame seeds, green onions, and cashews.