Bok Choy Stir Fry

Prep Time: 10 minutes
Cook Time: 5 minutes



2 tablespoons high-heat cooking oil (safflower, canola, avocado)
4 baby bok choy, sliced in half lengthwise
1 teaspoon minced ginger
2 garlic cloves, minced
2 tablespoons water
Salt & pepper

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1. Heat oil in a pan on medium.
2. Add minced ginger & garlic and stir for 30 seconds.
3. Add the bok choy and use tongs to turn and stir fry the bok choy in the garlic and ginger for 2 minutes.
4. Pour 2 tablespoons of water into the ay, cover and let cook for 2 minutes more.
5. Turn off heat, add salt and pepper and serve.

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Lemon Garlic Butter Chicken with Green Beans

Prep Time: 10 minutes
Cook Time: 20 minutes


​3-6 skinless, boneless chicken thighs
1 pound green beans, trimmed
2 tablespoons butter or ghee divided
4 garlic cloves, minced
1 tsp paprika
1 tsp onion powder
Salt & pepper
Juice of ½ lemon
½ cup chicken stock
1 tbsp hot sauce
½ cup chopped parsley​

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1. In a small bowl combine onion powder, paprika, salt & pepper. Season chicken thighs with spice mixture. Set aside.
   
2. Arrange beans in a microwave-safe dish with ½ cup water. Cook for 8-10 mins until tender-crisp.
   
3. Melt 1 tablespoon butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer on the skillet. Cook for 5-6 minutes, until cooked through. If chicken browns too quickly, lower the heat. Adjust timing depending on thickness. Transfer to plate, set aside.
   
4. In the same skillet, lower heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, and green beans. Cook for 4-5 minutes, stirring regularly.. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
   
5. Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper & fresh parsley.
   
   

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