Serves 4 to 6

This savory combo may be served over steamed jasmine rice or with noodles to soak up the flavorful sauce.

Free of: Gluten and all top allergens.

Ingredients

• 1 ½ lbs boneless, skinless chicken breast, cut into 1/4-inch strips
• 6 tbsp (90 mL) vegetable oil [look for allergy-safe brand]
• 4 green onions, chopped
• 4 cups (950 mL) bok choy, washed, halved
• 2 tbsp (30 mL) garlic, minced
• 2 tbsp (30 mL) fresh ginger, minced
• 2 whole chilies, seeded, finely chopped
• 2 cups (475 mL) shiitake mushrooms, quartered, stems removed
• 1 orange, zested, juiced
• Salt and pepper to taste

Method

1. Heat 2 tbsp oil in a wok or large skillet over high heat. Stir-fry onions and bok choy for 3 to 4 minutes, or until tender. Transfer to large bowl.
2. Return wok to heat. Add 2 tbsp oil and cook chicken for 2 to 3 minutes. Add garlic, ginger and chilies and cook for 2 to 3 additional minutes, until chicken is cooked through. Add to bowl.
3. Heat remaining oil in wok. Stir-fry mushrooms for 2 to 4 minutes. Return other ingredients to wok and add orange juice and zest.
4. Season with salt and pepper and serve.

Recipe by Chef Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here ^[1].