One Pot Chicken Zoodle Stir-Fry

• Gluten free
• Paleo

• Meat

  • 1 Chicken breast, Large

• Produce

  • 1 head Baby bok choy
  • 1 Carrot, large thick
  • 1 cup Cauliflower florets
  • 1 cup Shiitake mushrooms
  • 1 Zucchini, large

• Baking & Spices

  • 1/2 tsp Garlic salt
  • 1/2 tsp Powdered ginger

• Oils & Vinegars

  • 1 tbsp Coconut oil or olive oil

Found on strictlydelicious.com

Description

Ingredients

• 1 tablespoon coconut oil or olive oil, plus more as needed
• 1 large chicken breast, cubed
• 1 cup cauliflower florets, about 1 inch by 1 inch in size
• 1 cup sliced shiitake mushrooms
• 1 large, thick carrot, peeled and spiralized (about 1 - 1 1/2 cups carrot noodles)
• 1 head baby bok choy, chopped (about 1 cup chopped bok choy)
• 1/2 teaspoon garlic salt
• 1/2 teaspoon powdered ginger
• 1 large zucchini, washed and spiralized (about 2 cups of zucchini noodles)

Directions

• In a large skillet or wok, heat the oil over medium-high heat. When the oil and pan are very hot, add the cubed chicken to the pan. Sauté the chicken until it is just beginning to brown (it will not be browned all over at this point), about 2 minutes.
• Add the cauliflower florets to the pan. Let sit for 30-45 seconds without stirring to brown and cook the cauliflower on one side, then continue to toss frequently for 2 more minutes.
• Add the mushrooms to the pan, and cook for 2 more minutes, until they are starting to soften.
• Add the carrot noodles, bok choy, garlic salt, and powdered ginger to the pan, tossing often until the carrot noodles are just starting to soften and the bok choy is beginning to wilt.
• Add the zucchini noodles, stir them into the stir fry, and remove the pan from heat. Allow to sit for 3-5 minutes, or until the zucchini noodles are cooked al dente. Serve and enjoy!