Chicken Bok Choy and Basil Stir Fry
1 tablespoon fish sauce
1 ½ teaspoons low sodium soy sauce
2 teaspoons arrowroot powder OR cornflour
1 garlic clove, minced
3 boneless, skinless free-range organic chicken breasts, sliced into bite-size chunks
2 tablespoons olive oil
1 small onion, finely chopped
1-inch piece fresh ginger, chopped
2 red chiles, thinly sliced crosswise
1 cup thinly sliced bok choy stems
1 cup thinly sliced bok choy greens
handful fresh basil leaves, chopped
juice of 1 lime
In a large bowl mix fish sauce, soy sauce, arrowroot powder, garlic and ginger. Add chicken, toss to coat and set aside to marinate.
Heat the olive oil in a wok (or a large nonstick skillet) over medium-high heat. Once it starts to shimmer add onion and chiles. Stir-fry the onions until they start to brown around the edges, about 2 minutes. Stir in the bok choy stems and stir-fry for 1 minute. Add the chicken and cook until it’s nearly cooked through about 6 minutes, stirring often.
Stir in bok choy greens, basil and lime juice. And stir-fry for 30 seconds or so, until the greens are wilted. Serve with brown rice.
One serving yields 150 calories, 4 grams of fat, 6 grams of carbs and 22 grams of protein.