fundamental5 Asian Chicken Stir fry with Mustard Ginger Sauce
- 2 pounds boneless, skinless chicken thighs or breast, trimmed and cut into 1 inch cubes
- 1 tsp Himalyan Sea Salt
- Freshly Ground Pepper
- 2 Tbsp Avocado Oil
- 2 Tbsp Ghee
- 1/2 medium onion, thinly sliced (about 1 cup)
- 1 package mushrooms (l like baby bella or shitake, stems removed and sliced/quartered)
- 2 medium zucchini, cut in half across the middle, then in half lengh wise and quartered.
- 2 medium carrots, cut in half across the middle, than in half length-wise and then quartered.
- 2 Bok Choy bulb end removed and sliced.
- 1 Tbsp Toasted Sesame Seeds (you can use Gomashio if you prefer)
- 2 tsp Mustard Powder
- 2 Tbsp Hot Water
- 1/2 Cup Coconut Aminos
- 3 Tbsp Tahini
- 1 inch piece fresh ginger, finely grated
- 1 garlic clove (optional)
- 1 tsp fish sauce (I like Red Boat)
- 1 Tbsp Toasted Sesame Seeds
In a small bowl, whisk together mustard powder and hot water. Add the mixture to a small blender/food processor with everything except sesame seeds. Blend until smooth. Add Sesame seeds on top and set aside.
1. Place the cubed chicken in a bowl add salt and pepper. Toss to coat.
2. In a wok or skillet, heat the avocado oil until just smoking. Add the chicken in a single layer and cook (do in batches so you don’t overcrowd). Cook through about 6-8 minutes, edges will be golden brown. Move cooked chicken to a bowl with slotted spoon and continue to cook until all chicken is done.
3. Add the Ghee to the pan. Add all vegetables (except for Bok Choy) and cook until they are “slightly” tender (still with a bit of crunch).
4.) Return the cooked chicken to the pan and add the toasted sesame seeds. Add Bok Choy and cook for about 3 minutes allowing Bok Choy to steam. Serve with the Ginger Mustard Sauce.
Want to Amp it Up?
1.) Add microgreens on top (go for something a bit spicy)
2.) Add a side of cauliflower rice
3.) Add 1/4 tsp cayenne for a bit of heat to the chicken when cooking.