Packed with plenty of veggies that might not be one of your staples, this is a quick weeknight dinner for when you’re short on time. I like to keep chicken thighs on hand for dishes like this, as they’re relatively cheap and delicious. I move them into the fridge in the morning and then chop them while they’re still partially frozen right before I start cooking.
Prep Time: 10-15 minutes
Cook Time: 20 minutes
- 3 tbsp avocado oil
- 3 cloves of garlic, finely chopped
- 2 tsp finely chopped fresh galangal or ginger (can sub 1 tsp dried galangal)
- 2 lbs chicken thigh or breast, chopped into 1/2? pieces
- 8oz mushrooms, sliced (I prefer oyster mushrooms in this dish)
- 5 oz can sliced bamboo shoots, drained and rinsed
- 5 oz can sliced water chestnuts, drained and rinsed
- 8 oz whole raw cashews (about 1 1/2 cups)
- 4-6 bunches bok choy (or tatsoi, pak choi or similar vegetable), about 1.5 lbs or 14-16 cups chopped
- 1 cup broth, divided
- t tsp coconut water vinegar or apple cider vinegar
- 2 tsp salt to taste
- 2 tbsp arrowroot powder
- Heat a wok over medium-high heat (you can also use a very large saute pan). Add oil, garlic and galangal, cook about 1 minute, until fragrant.
- Add chicken and cook stirring frequently until cooked through, about 5-8 minutes.
- Add mushrooms, bamboo shoots, and water chestnuts. Cook 3-4 more minutes, stirring frequently, until mushrooms are mostly cooked.
- Add bok choy, cashews and 1/2 cup broth. Cook until greens start to wilt, about 3-4 minutes, stirring frequently.
- In a small bowl, mix arrowroot powder, vinegar and salt with remaining 1/2 cup broth to make a slurry. Add the slurry to the wok and stir until thickened, about 2 more minutes.
more on: thepaleomom.com website