We make this recipe at least once a week this time of year… so tasty and quick! This is our adaptation of the recipe from “Internal Bliss” a GAPS Cookbook (grain-free, refined- sugar-free, and lactose free).
- 1 lb Chicken
- 3 Tbsp Coconut Oil
- 1/2 Yellow Onion, thinly sliced
- 2 Cloves of Garlic, crushed
- 1-2 tsp freshly grated Ginger
- 4 Tbsp fresh Lemon Juice
- 4 Tbsp chopped Green Onion
- 1 tsp Chinese Five Spice Powder
- 1/2 cup Chicken Broth
- 1 head Bok Choi, chopped
- handful of Sugar Snap Peas (optional)
- 2-3 cups Broccoli Florets
Cut the chicken into bite-sized pieces and set aside. In a medium bowl, combine the lemon juice, honey, Five Spice Powder, and green onion. Add the chopped chicken, stir to coat, and let sit for about 10 minutes. In a wok or large skillet, melt the coconut oil and saute the garlic, onions, and ginger for several minutes until soft. Add the Bok Choi and saute for another 5 minutes. Add the chicken mixture and cook on high heat for about 3-4 minutes, then add the chicken broth, turn the heat down, and cover and let simmer for about 5 minutes. Add the broccoli florets and the sugar snap peas (optional), cover again, and cook another 5 minutes or until the chicken is cooked through and the broccoli is tender. Delicious!