1tablespoonoil,high-heat oil like avocado or grapeseed oil
½lbchicken breast or chicken tenders,cut in bite-sized pieces
4babybok choy,sliced in half or quarters, lengthwise
½ mediumred bell pepper,sliced
1green onion,thinly sliced
¼cupcoconut sugar,or brown sugar
2tablespoonmirin(a slightly sweet rice wine) substitute sake, marsala or sweet white wine if you can't find it)
¼cupgluten-free tamari or soy sauce, or coconut aminos for paleo diet
2tablespoonrice wine vinegar
1teaspooncornstarch (or arrowroot or potato starch)mixed with 3, teaspoon water
Whisk marinade ingredients together and set aside.
Have all ingredients chopped and ready to add. Pat dry (as you don't want the vegetables to steam.)
Heat a heavy-bottomed skillet over high heat. Drizzle in a teaspoon of the oil and tilt to coat the whole pan.
Add broccoli to hot pan, sauté for 2 - 3 minutes or until bright green and just beginning to become tender. Remove to a bowl.
Add bok choy, pepper slices and onion slices to pan. Sauté for a few minutes until bok choy starts to wilt and peppers are beginning to blister. Remove to a bowl with the broccoli.
Add remaining oil, tilt to coat pan. Add minced garlic and chicken pieces. Stir until all chicken pieces are brown. Add marinade, stir to coat completely.
Add sautéed vegetables back into the pan and stir to coat with the marinade.
If desired, thicken with a little cornstarch mixed with water. Then, toss in cashews, sprinkle with sesame seeds, garnish with sliced green onions and serve.
Don't leave out the sugar in this recipe. It's necessary to balance the flavours.See the recipe post for a list of other vegetables that work well in stir-fry recipes.This recipe serves two or three people. Double it by clicking on the "2" beside Servings, above, and move the little slider along to 4 servings for the correct amounts.