chicken bok choy stirfry

One day, when my favorite farmer at the market was selling baby bok choy and I wanted some, I decided this was a perfect keto supper idea. Having made it, I can testify that this garlicky chicken stir fry with soya sauce is a perfect keto diet lunch idea or keto diet dinner recipe if you do OMAD.

This is a very hearty dish for very few calories. If it’s not enough calories for you, add a side salad with about half of one of Amanda’s dressing recipes. I prefer doing that with most cooked meals as I find the bulk of salad greens satiates hunger in a very long-lasting way compared to cooked veggies.

I generally make my keto recipes as 4 servings, because I eat 4 dinners a week and am lazy. If I get bored, I just freeze a serving or two and make something else. But you really do need a wok to make it as written because there’s a lot of bulky ingredients. If I were making it in a large skillet, I’d halve the recipe and just make 2 servings.

This comes together fast with a very basic homemade stir fry sauce. While the chicken thigh fillets (or alternate chicken breast) are cooking, you prep all the ingredients, and then it only takes a few minutes to stirfry and there you have a yummy chicken OMAD for 4 days!

CHICKEN BOK CHOY STIRFRY

Ingredients

• 2 lb boneless, skinless chicken thighs
• 3 lb bok choy
• 1 bunch scallions
• 1 lb mushrooms
• 5 cloves garlic
• 2 TB minced ginger
• 1 tsp minced turmeric (or 1/4 tsp dry)
• 6 large eggs
• 1/2 cup tamari, soy sauce or coconut aminos
• 1 TB coconut oil

Method

1. Preheat oven to 350. Place chicken thighs in a pan; bake for 30 minutes; remove and cut into bite sized pieces. (I find it easier to cut up once cooked rather than raw).
2. While chicken cooks, slice bok choy, separating the white and green bits. Slice scallions, also separating the green and white bits. Slice mushrooms. Press or mince garlic. Measure out ginger and turmeric. Beat eggs in a small bowl with tamari.
3. When all ingredients are ready, heat coconut oil over high heat in a large wok.
4. Add white bits of bok choy and stir fry until slightly softened.
5. Add green bits of bok choy, white bits of scallions and the mushrooms and stirfry another couple minutes.
6. Add garlic and ginger and turmeric and stirfry one minute.
7. Add chicken with it’s juices, then stir-fry in eggs.
8. Remove from heat as soon as eggs are soft-set. Sprinkle green bits of scallions over top.

TIPS

1. chicken – I greatly prefer thighs over breasts, they’re much more flavorful. They’re easier to cook too, much less likely to dry out. Breasts would lower the calories slightly, but I don’t think it’s worth it. But use what you like!
2. ginger – Irritated that my ginger always dried out or went moldy before I used it up, I began buying it in large quantities, washing it, running it through a food processor with the s-blade, and freezing it flat in a ziploc bag. I don’t even bother peeling it. When I need some, I just break off a chunk, eye-balling the amount.
3. turmeric – My local groceries have begun selling the fresh root, but at much higher prices than Amazon. I treat it just like the ginger. You can use about 1/3 the amount of turmeric powder if the fresh root is hard for you to access.
4. tamari – This is just traditional fermented soy sauce made without wheat. Soy sauce or coconut aminos can be substituted.
5. coconut oil – You can read more about why I choose coconut oil on my previous blog

Enjoy!