I love taking this recipe and using it in different ways as leftovers! Add raw + cooked veggies in it for a lunchtime salad, mix it with eggs the next morning for breakfast, use lettuce cups and some raw bell pepper for a sandwich wrap...the possibilities are endless! #repurposeleftovers
Serving Size 1/4
Servings 4
- Amount Per Serving
- Calories 278
- % Daily Value *
- Total Fat 9.5g15%
- Sodium 330mg14%
- Total Carbohydrate 21g8%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 34g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
In a large skillet or wok, heat the oil, garlic, chiles, + shallots over high heat for 1-2 minutes until softened.
Add the ground chicken + stir to break up the minute. Cook for 2 minutes.
Add the honey, Bragg’s, + fish sauce. Stir continuously until meat is nearly cooked. Add in the basil and bok choy- cook until lightly wilted.
Serve with optional sesame seeds. If you’d like; toss it with 1/2 of a Lotus Foods instant rice bowl- I love the Forbidden black rice, Volcanic red rice, + Sprouted brown rice.
Ingredients
Directions
In a large skillet or wok, heat the oil, garlic, chiles, + shallots over high heat for 1-2 minutes until softened.
Add the ground chicken + stir to break up the minute. Cook for 2 minutes.
Add the honey, Bragg’s, + fish sauce. Stir continuously until meat is nearly cooked. Add in the basil and bok choy- cook until lightly wilted.
Serve with optional sesame seeds. If you’d like; toss it with 1/2 of a Lotus Foods instant rice bowl- I love the Forbidden black rice, Volcanic red rice, + Sprouted brown rice.