Prepared in Partnership with the Washington Capitals

Calories 321 | Carbs. 9g | Fat 19g | Protein 22g

Serves: 4

Ingredients:

  • 3 large chicken breasts
  • 6 baby bok choy
  • 3 tbs olive oil
  • ½ cup onion
  • 1 tbs minced garlic
  • ½ cup spring onion

Ginger-Sesame Sauce

  • 6 TBS coconut aminos
  • 3 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 inch knobs of fresh ginger grated
  • ¼ cup filtered water
  • 1 tbs honey (optional)
  • 1 tbs arrowroot starch (optional)

Directions:

For the chicken:

1. Cut the chicken into even bite-sized cubes. Let it marinate in 2 tbs of olive oil with salt and pepper while preparing the sauce.
2. Whisk the coconut aminos, water, sesame oil, rice wine vinegar, ginger and honey together. In a separate bowl, combine the arrowroot starch with 1 tbs of water. This is optional but will
thicken the sauce.
3. Heat a deep pan over medium heat. Add 1 tbs olive oil and ½ cup yellow onion. When fragrant, add 1 tbs garlic. Sauté until the onion is translucent.
4. Add the chicken. When the chicken is almost cooked pour in 2/3 of the sauce. Reserve 1/3 for the bok choy. Add the arrowroot starch (make sure it is completely dissolved in the water). Cover and let cook for 5 more minutes.
5. Remove from heat. Stir in ½ cup spring onion.

For the bok-choy:

1. Heat grill. Slice each baby bok choy in half. Lightly coat the cut side with ginger-sesame sauce.
2. When grill is hot, place bok choy cut side down on a diagonal. Lightly brush the side facing up with ginger-sesame sauce. Let cook for about 2 minutes on each side. Serve while hot!