Easy Chicken Stir Fry


Some of my favorite meals are things I just throw together with the ingredients I have on hand. This recipe’s inspiration came from Nom Nom Paleo: a quick stir fry with lots of veggies and big bold flavors. The secret to winning big in the kitchen is to have some key items on hand at all times: aromatics like garlic, ginger and onions; flavorings such as vinegars, coconut aminos and fish sauce; canned pantry items like coconut milk, sardines, salmon and crushed tomatoes. With basics like this in your pantry plus a good selection of herbs and spices, it’s easy to make something tasty and not boring. Can we stop doing boring food? Agreed? Agreed.


Coconut oil or fat of choice

2 onions, sliced

6 oz. (170g) bok choy, chopped

4 oz. (120g) shiitake mushrooms, sliced

Thumb-sized piece of ginger, finely chopped

2 garlic cloves, finely chopped

1/2 cup (120mL) chicken broth

2 tsp coconut vinegar

2 tsp coconut aminos

1 tsp fish sauce (I like Red Boat…paleo-friendly)

Leftover chicken, pulled from the bone (any protein would work)



1. Prepare veggies (slice onions and mushrooms, chop bok choy and finely chop ginger and garlic).

2. Heat a large skillet over medium-low and add a spoonful of your fat of choice. Sweat onions until translucent and soft, about 10 minutes. Adding a sprinkle of salt will help in this process (draws out the moisture because of hypertonicity…it’s science, yo).

3. Turn up the heat to medium-high. Add garlic and ginger and cook for about 30 seconds. It should start to smell amazing in your kitchen.

4. Add the mushrooms and sautee until softened, about 4-5 minutes.

5. Then, add the bok choy, broth, vinegar, coconut aminos and fish sauce. Heat until the bok choy softens and cooks down, just a few minutes.

6. Add the chicken and heat through.

7. Devour.


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