CARAMELIZED CHICKEN & BOK CHOY

Excellent for a weeknight meal, and it comes together like a stir fry.

Marinating infuses the chicken with flavor and creates a caramelized golden glaze that is truly delicious.

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YOU WILL NEED

• 2 boneless chicken breasts, sliced into 1/4” strips

• 6 tablespoons coconut aminos

• 3 tablespoons tapioca flour

• 3 tablespoons coconut sugar or date sugar

• 5 garlic cloves, thinly sliced

• 1 teaspoon ground black pepper 

• 1/2 teaspoon red chili flakes (optional)

• 6 tablespoons coconut oil or ghee

• 2 heads baby bok choy, thinly sliced widthwise

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TO MAKE

In a mixing bowl, combine the chicken, 4 tablespoons of coconut aminos, tapioca flour, 2 tablespoons coconut sugar, 2 garlic cloves, 1/2 teaspoon black pepper, and red chili flakes (optional of you like some heat) until all of the tapioca flour has been incorporated. Refrigerate to marinate for at least 20 minutes.

Meanwhile, melt 2 tablespoons of coconut oil on a large cast iron pan or skillet set over medium heat. Add the remaining 3 cloves of garlic to fry until golden and crispy. Remove from the pan and set aside.

In the same pan set over medium heat, add the marinated chicken to cook until golden brown and caramelized on both sides, about 7 minutes. Transfer the cooked chicken into a serving bowl.

Add the bok choy to the same cooking pan to sauté until softened, about 3 to 5 minutes. Arrange the bok choy over the cooked chicken. 

In a small sauce pan set over medium high heat, add the remaining 4 tablespoons of coconut oil, 2 tablespoons of coconut aminos, 1 tablespoon of coconut sugar, and the remaining 1/2 teaspoon of black pepper. Bring to a simmer and let cook until foamy, about 3 minutes. Pour the warm mixture over the chicken and bok choy and serve right away with the fried garlic sprinkled on top.

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