A classic stir-fry adapted to be gentle on your gut. Fast, easy, and endlessly customizable with safe ingredients.

Instructions

1. In a small bowl, whisk together the soy sauce (or tamari) and maple syrup. Set aside.
2. Heat the garlic-infused olive oil and sesame oil in a large wok or skillet over medium-high heat.
3. Add the sliced chicken and cook until golden and cooked through. Remove from wok and set aside.
4. Add the grated ginger to the wok and stir-fry for 30 seconds until fragrant.
5. Add the bok choy and stir-fry for 2-3 minutes until the leaves have wilted but the stems are still crisp.
6. Return the chicken to the wok along with the bean sprouts and the soy sauce mixture. Toss everything together and cook for another minute.
7. Serve immediately over cooked rice or quinoa, garnished with the green parts of spring onions.