Appetizers

Chicken with Bok Choy

39
¼ cup rice wine
1 tbsp. light soy sauce
2 tsp. quinoa flour
4 tsp. olive oil
1 lb. chicken breast fillet, sliced
½ tsp. chili pepper, minced
1 lb. baby bok choy
In a small bowl, combine the rice wine, light soy sauce and quinoa flour; whisk to mix well. In a wok, heat 2 teaspoons of olive oil over medium heat. Add the chicken and minced chili pepper, and stir-fry for about 2 minutes. Remove from heat onto a warm platter. Stir in the last 2 teaspoons of olive oil to the wok; add the bok choy and stir-fry for about 4 minutes. Add the quinoa flour mix, return the chili-chicken mixture to the wok, and continue stir-frying for another minute or 2.
Nutritions

Calories
1173

Sodium
1643mg
68% DV

Fat
56g
86% DV

Protein
99g
198% DV

Carbs
49g
16% DV

Fiber
19g
76% DV