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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | coconut oil, melted | 3 | tablespoon | Lime juice, raw - or 1 TBSP | 1/4 | cup | soy sauce, organic | 2 | tablespoon | fresh grated ginger | 2 | cloves | garlic minced | 1 | teaspoon | Spices, ground cumin | 1/2 | pepper | seeded jalapeno pepper chopped finely | 1/4 | teaspoon | Paprika | 1/4 | teaspoon | black pepper | 1 | teaspoon | cocunut oil spray | 4 | serving | boneless skinless chicken breasts | 1 | bunch | broccoli florets | 1 | head | Bok Choy | 1 | large (2-1/4 per lb, approx 3-3/4\" long, 3\" dia) | Red bell pepper | 2 | cup, whole | snow peas | 2 | cup, pieces or slices | Mushrooms, Sliced | 1 | can (8 oz), solids and liquid | Water chestnuts - canned and drained, sliced |
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Steps
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Sequence
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Step
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| | 1 | In a medium bowl, mix together the oil, lime juice, soy sauce, ginger, garlic, cumin, jalapeno pepper, paprika, and ground pepper. Set aside. | | 2 | Cut chicken breasts into bite sized pieces. Heat a large skillet or wok over high heat. Spray with coconut oil. Repeat spraying with oil before cooking each batch of chicken and vegetables. | | 3 | When the pan is hot, place half of the chicken pieces in the pan and cook, moving the meat around with a wooden spoon for 3 to 4 minutes, or until the chicken is lightly browned and no longer pink inside. Remove from pan and set aside. Repeat with the remaining chicken pieces. | | 4 | To the hot skillet or wok, add the broccoli and cook for 2 to 3 minutes, or until tender but still crisp, and remove from the pan. Repeat with the bok choy and red bell pepper, cooking for 1 to 2 minutes, or until tender but still crisp. | | 5 | Follow the same procedure for the snow peas and mushrooms. Add the water chestnuts and cook about 1 minute. Combine the chicken and vegetables and toss in the soy sauce mixture. |
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