By Directions
Prep all of the vegetables by cutting them, dicing them etc. Get everything set out and ready to go first.
Then heat up the wok or skillet, over medium high heat then add coconut oil and let melt. Add in the shallots first and cook until fragrant. Add the chicken and cook until no longer pink.
Next add in the bok choy, bell pepper, garlic and ginger and let cook for a few minutes until softened. Add in the mushrooms, cooked chicken and lastly the zoodles.
Cook only until the zoodles are a tad limp, you don’t want to overcook them, they lose their good texture if that happens.
Add in the orange juice and salt and pepper and stir well. Serve garnished with the almonds and green onions and Enjoy!
Ingredients
3 oz. chicken breast cut into pieces
1 small bok choy
½ cup diced mushrooms
¼ shallot diced
1 garlic clove diced
1 tsp fresh ginger (peeled and minced)
1 large zucchini (using a spiralizer or handheld julienne tool) create noodles out of the zucchini
½ green bell pepper cut into one inch pieces
1 green onion, diced
1 tbsp. almonds chopped
1/2tsp coconut oil
2 tbsp. freshly squeezed orange juice
dash of salt and pepper to taste
