Chicken Bok Choy Low Carb Stir Fry
Servings: 4 people
The sauce in this low carb chicken bok choy stir fry recipe has been thickened with egg yolks and coconut flour instead of the traditional corn starch.
Cut the chicken into thin slices.
Mix 1 teaspoon soy sauce, egg yolks and coconut flour. Coat chicken with egg yolk mixture and let sit.
Slice bok choy into small bite size pieces.
Heat sesame oil in large skillet or wok. Cook garlic in oil until golden.
Add chicken to skillet and stir fry until no longer pink.
Stir in mushrooms and bok choy. Continue to cook and stir until vegetables are tender.
Add additional soy sauce, salt and pepper to taste.
For more flavor, feel free to add any of the following:
- bell peppers
- fresh grated ginger
- fish sauce
- sesame oil
Serving: 364g | Calories: 188 | Carbohydrates: 3g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 156mg | Sodium: 423mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1800IU | Vitamin C: 23.9mg | Calcium: 60mg | Iron: 1.1mg
[serving_size] => 364
[calories] => 188
[carbohydrates] => 3
[protein] => 24
[fat] => 9
[saturated_fat] => 2
[cholesterol] => 156
[sodium] => 423
[potassium] => 130
[fiber] => 1
[sugar] => 1
[vitamin_a] => 1800
[vitamin_c] => 23.9
[calcium] => 60
[iron] => 1.1
[serving_unit] => g
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