Recipe: Chicken and Bok Choy

This is a simple stir-fry.  It’s paleo friendly.

I used:

3 chicken breast tenders,
2 piman (small bitter Japanese peppers/capsicums)
1 large new onion
1 head of bok choy (chingen-sai in Japanese)
cooking oil and seasonings

Step 1:  Peel the onion, cut in quarters then into half-rings.  Add to frying pan.
Step 3:  Cut the breast tenders into smaller bite sized pieces, add to frying pan beside onions.
Step 4:  Add a small bit of oil (alternatively you can just use water, it will taste less awesome) and apply low-medium heat.
Step 5:  Cut the piman into small pieces add to pan.
Step 6:  Add seasoning, I used shichimi (Japanese 7 spice powder), salt, and freshly ground black pepper.
Step 7:  Add whole leaves and stems of bok choy on top of other vegetables (avoid direct heat from the pan).
Step 8:  Drizzle a tiny amount of soy sauce or other flavoring agent over the bok choy leaves.
Step 9:  Let cook only until the bok choy leaves have become lightly tender.  Make sure the chicken isn’t pink, serve.

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