Day 1 Dinner: Chicken Stir Fry

With all of the don'ts involved with this diet I found myself at the grocery store with a cart full of, well...vegetables.  Really, though, what could be better?  The tricky part was not using any of those delicious sugar and MSG laden sauces from the Asian market and still making a delicious Asian meal.  The freshness was what really stood out in the flavor of this meal.   It warranted an, "I would order this at a restaurant" and a, "Wow, this doesn't need hot sauce" from my husband -- his two very highest compliments.

Chicken Stir Fry:

2 poached chicken breast halves, cut into 1 inch pieces
1 lg. onion, halved and sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 8 oz. can water chestnuts
3 cloves garlic, minced
2 T extra virgin olive oil, for frying
1 t. toasted sesame oil for frying
2 scallions, sliced
6 leaves of bok choy, halved lengthwise and sliced
Bragg's Liquid Aminos
Chili pepper flakes for seasoning (optional)

In a wok or large cast iron skillet, heat oils together over medium-high heat and add onion, garlic and peppers.  Sautee for 5-7 minutes, or until onion begins to become translucent.  Add in chicken and water chestnuts and cook until heated through.  Season with Liquid Aminos and, if desired, a sprinkle of chili pepper flakes.  Add bok choy and scallions and continue to cook just until leaves begin to wilt.  Serve over brown rice.  Add Liquid Aminos as you would soy sauce for seasoning, if desired.

For an even easier version, substitute onion and peppers with a frozen mix, thawed.