Vinegar Chicken and Bok Choy Stir Fry

Not your everyday stir fry, adding a touch of vinegar to a stir fry can really brighten and change the personality of the dish.  Also, by using tamari instead of soy sauce, this dish becomes safer for the gluten-sensitive! Soy sauce is made from fermented soy beans, and so is tamari. However, tamari is produced with no (or sometimes little) wheat and more soybeans. Tamari is also often thicker and darker.

holdthelemon_vinegarchickenandbokchoystirfry

Print Recipe
Vinegar Chicken and Bok Choy Stir Fry
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Sauce
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Sauce
Instructions
Sauce
  1. Mix together tamari, white vinegar, minced garlic, and powdered ginger. Let sit.
Stir-Fry
  1. Heat coconut oil in pan.
  2. Season chicken with salt and pepper. Saute chicken in pan until done. Then set aside.
  3. Add onions to the pan. Cook until they begin to weep.
  4. Add bok choy and 1/4 cup of water. Cover the pan and cook until wilted.
  5. Add sauce and heat until boiling.
  6. Add chicken and cook until done!
Recipe Notes

Nutrition Facts
Serving Size 1/4 recipe
Servings Per Container 4

Amount Per Serving
Calories 264.4 Calories from Fat 85.5
% Daily Value*
Total Fat 9.5g 15%
Saturated Fat 5.2g 26%
Trans Fat Unknowng
Cholesterol 97.5mg 33%
Sodium 1340mg 56%
Total Carbohydrate 3.8g 1%
Dietary Fiber .5g 2%
Sugars 0.0g
Protein 41.1g 82%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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