Chicken Bok Choy Low Carb Stir Fry – Gluten Free
Chicken Bok Choy Low Carb Stir Fry – Gluten Free is a main course that serves 4. One serving contains 299 calories, 25g of protein, and 19g of fat. For $2.1 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It is brought to you by Low Carb Yum. Head to the store and pick up bok choy, skinless boneless chicken breasts, egg yolks, and a few other things to make it today. 630 people have tried and liked this recipe. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is amazing. If you like this recipe, take a look at these similar recipes: Easy Low Carb Chicken Stir Fry (Gluten Free), Easy Low Carb Chicken Stir Fry (Gluten Free), and Easy Low Carb Chicken Stir Fry (Gluten Free).
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 bunch bok choy
1 teaspoon coconut flour
2 egg yolks
1-2 teaspoons minced garlic
1 cup mushrooms sliced
salt and pepper
sesame oil
3 boneless and skinless chicken breasts
tamari or soy sauce
Equipment:
frying pan
wok
Cooking instruction summary:
Cut the chicken into thin slices.Mix 1 teaspoon soy sauce, egg yolks and coconut flour. Coat chicken with egg yolk mixture and let sit.Slice bok choy into small bite size pieces.Heat sesame oil in large skillet or wok. Cook garlic in oil until golden.Add chicken to skillet and stir fry until no longer pink.Stir in mushrooms and bok choy. Continue to cook and stir until vegetables are tender.Add additional soy sauce, salt and pepper to taste.
Step by step:
1. Cut the chicken into thin slices.
2. Mix 1 teaspoon soy sauce, egg yolks and coconut flour. Coat chicken with egg yolk mixture and let sit.Slice bok choy into small bite size pieces.
3. Heat sesame oil in large skillet or wok. Cook garlic in oil until golden.
4. Add chicken to skillet and stir fry until no longer pink.Stir in mushrooms and bok choy. Continue to cook and stir until vegetables are tender.
5. Add additional soy sauce, salt and pepper to taste.
Nutrition Information:
covered percent of daily need
