First harvest of the season! It’s always so exciting to start reeping the rewards of all of you hard work all spring! My garden was going strong and then, overnight all of my brassicas started to wilt :(. I was so bummed, especially to see 3 heads of bok choy so wilted they had to be pulled. I figured out the cause (read about it here) and it was spreading so I decided to harvest the 6 heads of baby bok choy that were still looking perfect, then I had to decide how to use them. This was also a great way to use the second to last package of broccoli I blanched and froze last fall (remember I told you I would be finding ways to use it up before summer was in full swing).
I love stir fry because its healthy and light. Perfect for the warm days we’re having. It’s similar to the chicken and vegetables (in white sauce) that my local Chinese take out makes but it’s gluten free, dairy free, soy free, and nut free; allergen free and delicious!
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Soy Free Stir Fry, Bok Choy, Broccoli & Chicken
4 tbsp avocado oil (or other high heat oil of choice)
16 oz fresh mushrooms, sliced
4 cups broccoli florets, chopped
1 can (8 oz) water chestnuts, sliced
3 heads baby bok choy, chopped
2 stalks celery, thinly sliced (I like to slice on a diagonal)
4 carrots, thinly sliced
2 small onions (or 1 medium) thinly sliced
6 cloves garlic, minced
3 chicken breasts, sliced thin
2 egg whites
2 tbsp non- GMO corn starch (I use Rumford Naturals Corn Starch)
2 cups organic chicken broth
1/4 cup Coconut Secret Organic Raw Coconut Aminos (or gf soy sauce if you can tolerate soy)
1 tbsp Red Boat Fish Sauce
2 tbsp rice wine (or any dry white wine)
2 tbsp non-GMO corn starch (I use Rumford Naturals Corn Starch)
In a small bowl, mix 2 tbsp cornstarch with 2 egg whites. Toss sliced chicken in the mixture to coat and let sit while you prepare the rest of the dish. Add 2 tbsp avocado oil to a large ceramic skillet (or wok) over medium high heat. Add onion, celery, and carrots. Cover and cook for 5 minutes. Add broccoli, mushrooms, and water chestnuts. Saute for 7-10 minutes, or until mushrooms are cooked. Transfer veggies to a bowl.
Reheat your pan and add an additional 2 tbsp avocado oil. Once hot, prepare the chicken to be cooked by wiping off any excess globs of egg and cornstarch, then toss into the pan and cook until done, toss in the garlic and saute for 30 seconds or so. Mix chicken broth, white wine, and coconut aminos in a bowl. Use to deglaze the pan. Bring mixture to a boil then reduce to a simmer. Toss in your veggies and cook for 3 -4 minutes (or until sauce has reduced/thickened to your liking). Serve over rice.