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Chicken, bok choy & shiitake stir fry

Chicken, Bok Choy & Shiitake Stir Fry

The wonderful thing about stir fries is that they’re super easy to make, this recipe is no exception.


  • 1-2 T coconut oil

  • 1/2 medium onion, roughly chopped

  • 2 cloves of garlic, minced

  • ~1 lb of boneless, skinless, organic chicken thighs, sliced into strips

  • 2 large handfuls of shiitake mushrooms, washed & thinly sliced

  • 4 heads of baby Bok Choy, washed & sliced into strips

  • 4 oz Annie Chun’s Pad Thai brown rice noodles
    FYI - recommended serving size per person is ~ 1/2 a cup cooked noodles

  • 3-4 green onions, washed & sliced

  • 1/2 bunch of cilantro, roughly chopped

  • Sauce ingredients:

    • 3 T fish sauce

    • 4 T low sodium chicken broth

    • 1/4 T coconut sugar/agave (optional)
      FYI - I typically leave the sugar out & everyone still enjoys this meal

    • 1 T Tamari (gluten-free soy sauce)


  • The key to any recipe is mise en place (French for having everything in it’s place/prepped and ready to go!), and it’s especially important with stir fries

  • Before you even touch your wok, place a large saucepan with ~4 quarts of filtered water on to boil…that way it’ll be ready to cook the noodles when you’re ready.

  • Heat the wok, then add the coconut oil

  • Then add your chicken slices and cook through (~5 minutes depending on the thickness of your slices)

  • Then add the onion - cook until translucent (~3 minutes), and then add the garlic & cook until fragrant (~ 1 minute)

  • Then add the Bok Choy & shiitakes and cook for another ~5-6 minutes

  • Then turn off the heat and add your sauce, and allow to marinate for ~4 minutes while you cook the noodles

  • Sprinkle with cilantro to serve

  • Enjoy!

Serves: ~3-4 people depending on appetites