By Diane Riehm, Inspired by Cooking Class Taken with Friend Lila
Extra Thoughts:
This recipe looks like it has a lot of ingredients but it is quick and simple to make!
Ingredients:
2 tbsp good oil, (grapeseed, coconut, olive, or avocado)
½ bunch of scallions with tops, diced into 1 inch pieces
2-3 garlic scapes, minced
2 cups sugar snap/snow peas, stemmed
½ bunch of bok choy, chopped
Fresh mushrooms (optional)
1 tsp salt
½ tsp black pepper
½ tsp crushed red pepper flakes optional for heat
3 tbsp soy sauce
½ tsp sesame oil
½ tsp fish sauce (Worcestershire can be used instead)
1 tbsp rice vinegar
4 cups shredded rotisserie chicken (or just season chicken pieces in instapot)
1 tbsp toasted sesame seeds
1. Heat oil in a large skillet over medium-high heat. Add the scallions and garlic scapes and cook until softened, 2-3 minutes.
2. Add sugar snap/snow peas, bok choy, mushrooms (optional), salt, pepper, and crushed red pepper and continue to cook, stirring, until the mushrooms (optional), sugar snap/snow peas and bok choy are slightly softened, about 3 more minutes. Add soy sauce, sesame oil, fish sauce, rice vinegar and bring to a simmer so that the sauce reduces a bit, 2-3 minutes.
3. Stir in shredded chicken and the toasted sesame seeds and toss to coat the chicken evenly and just heat the chicken through, about 2 more minutes.
Serve and enjoy!