Ingredients
3 tablespoons coconut oil or extra-virgin olive oil
1 pound boneless, skinless chicken breast halves or chicken thighs, cut into 2--inch strips
1 teaspoon coarse salt
3/4 teaspoon black pepper
1 medium red onion, halved lengthwise and sliced
1 red bell pepper, cut into bit-size strips
1 8-oz package sliced button mushrooms
2 baby bok choy, sliced
3/4 cup diced pineapple
1 tablespoon minced fresh ginger
1 stalk fresh lemongrass, trimmed and minced
3 cloves garlic, minced
1 Thai chile, seeded and finely chopped, or 1/2 teaspoon crushed red pepper
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
Lime wedges
Preparation
Equipment Needed:
Extra-large skillet; medium bowl
Step 1
Heat 1 tablespoon of the coconut oil in a skillet over medium-high heat. Add half of the chicken; season with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Cook, stirring often, until cooked through, 4 to 5 minutes. Transfer to a bowl.
Step 2
Repeat with another 1 tablespoon oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the remaining chicken. Transfer to the bowl; cover to keep warm.
Step 3
In the same skillet, add the remaining 1 tablespoon oil. Add the onion and bell pepper; cook, stirring often, 2 minutes. Add mushrooms; cook, stirring often, until mushrooms begin to brown, about 5 minutes. Add the bok choy, pineapple, remaining 1/2 teaspoon salt, ginger, lemongrass, garlic, and Thai chili. Cook, stirring often, 2 minutes.
Step 4
Return the chicken to the skillet and cook until heated through, about 2 minutes. Remove from the heat. Top with fresh herbs. Serve with lime wedges.