Chicken Tahini Stir Fry


Bok Choy
*any other veggies you have in the fridge or that sound good to you! (cauliflower rice, peppers, eggplant, onion, asparagus will also work well)
2 organic, boneless/skinless Chicken Breasts 2 tsp fresh ginger root, chopped
2 tbsp Tahini
Fresh lime juice
1 tbsp Miso Paste
2 tbsp Coconut Aminos Salt/pepper
Fresh chopped ginger root
2 tsp ACV

Cook chicken breast by heating a pan on the stove top over medium-high heat, sprinkle with salt and pepper and cook until finished through and no longer pink in the middle (about 7 minutes on each side).
While chicken is cooking, add tahini, lime, miso paste, coconut aminos, acv and a pinch of salt/pepper to a small bowl and whisk together. Add warm water to thin out until desired consistency. Set aside.
Heat a second pan on the stove top and add in 1 tsp ghee and the chopped ginger root. Once melted, add bok choy, mushrooms and other veggies to the pan (besides the spinach!). Once they are almost fully cooked, add in a few handfuls of spinach and a few splashes of coconut aminos! Finish sautéing then remove from heat.
Portion onto plates and add diced chicken and 1 tbsp of sauce drizzled on top of each serving.
For extra nutrients top with hemp seeds!