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Black Pepper Stir Fry
Author
:
Maddie Augustin
Ingredients
2
lb
chicken thighs
¼
cup
soy sauce
2
tbsp
honey fermented garlicĀ
You can also use 2 tbsp of honey + 1 clove of minced garlic
1
tbsp
coconut oil
1
tsp
black pepper
freshly ground if you can!
2
tsp
sriracha
1
tsp
sesame oil
8
oz
snap peas
4
heads baby bok choy
quartered along the stalk
Instructions
Cut away excess fat and cube chicken thighs
Preheat wok and coconut oil over medium-high heat
Add chicken and black pepper and cook quickly by flipping frequently until fully cooked
Add veggies and continue cooking until veggies reach desired tenderness (I like mine slightly cooked, but still crunchy!)
While veggies are cooking, combine soy sauce, honey, sriracha, and sesame oil
Once veggies are cooked, add sauce and toss until chicken and veggies are thoroughly coated