Chicken Vegetable "Stir Fry"
This is a quick, easy to make recipe free of the top 8 food allergens.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 1 drizzle olive oil extra virgin
- 2 ounces chicken skinless breast or thigh
- 1 stalk broccoli cut into florets and stalk sliced thinly
- 1 large carrot peeled and sliced on the diagonal
- 1 baby bok choy sliced
Drizzle the olive oil into a large skillet. Cut the chicken into chunks and add it to the skillet. Cook over medium heat, stirring occasionally.
While the chicken cooks, steam the broccoli and carrots in a steamer or Instant Pot for a few minutes.
I steamed the carrots and broccoli in my Instant Pot for 5 minutes. I live at a high elevation (7000 ft). If you want to use your Instant Pot, cook the vegetables for less time (try 3 minutes).
Add the sliced bok choy, broccoli and carrots to the cooked chicken and stir. Cook a few more minutes to soften the bok choy. Season to taste with sea salt and pepper. Add a heaping spoonful of love.
Serve over Jicama "Noodles" if desired.