1 pack chicken thighs (or chicken breast, cut into bite size pieces)
2 tbsp flour
3 tbsp coconut oil
1 tsp minced garlic
1 tsp minced ginger
1 yellow or white onion, diced
4-6 miniature sweet peppers (red, yellow and orange)
1 bunch green onions, cut in 2 inch lengths
2-3 cups baby bok choy
2 tsp dried Peachy herbs
4-6 dried chili
1 tsp sesame oil
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp maple syrup ( or 2 tsp brown sugar)
Sesame seeds (optional)
Mix flour and Peachy herbs, coat chicken pieces with flour/herb mix.
Heat 2 tbsp coconut oil in a large skillet.
Cook chicken until golden brown, stransfer to a bowl, set aside.
Heat remaining oil in skillet, add ginger, garlic and onions, saute for 2-3 minutes. Add sweet colorful peppers, bok choy and green onions, cook until bok choy is wilted about 3 minutes.
Return chicken pieces to skillet, add sesame oil, chilis, soy sauce, hoisin sauce and maple syrup. Sprinkle with sesame seeds before serving.
Serve on steamed black, red and brown rice.
Serves 4-6
Nutrition Information per serving:
370 kcal, 41 g Protein, 108 g Carbs, 15 g Fat, 3.6 g Fiber, 182 mh Cholesterol, 574 mg Sodium, 833 mg Potassium
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