Ingredients
- 500 g skinless chicken breast (1.1 lb)
- 1 head bok choy, sliced stems and leaves, separated (400 g/ 14.1 oz)
- 2 tbsp goose fat, or ghee, extra virgin olive oil, etc. (I like the depth of flavour that you get with the goose fat)
- 1 cup sliced mushrooms (70 g/ 2.5 oz)
- 1 cup sliced red bell pepper (150 g/ 5.3 oz)
- 3 medium spring onions (45 g/ 1.6 oz)
- 1 small red onion (60 g/ 2.1 oz)
- 1 1/2 cups chicken broth (360 ml/ 12 fl oz)
- 2 tbsp coconut aminos or tamari (30 ml)
- 1 tbsp oyster sauce or fish sauce (15 ml)
- 1 tbsp rice vinegar (15 ml)
- 1 tbsp fresh grated ginger
- 1 tsp minced garlic
- 1 tsp arrowroot powder (9 g/ oz) - can substitute xanthan gum for lower carbs, if consumed
- 1 package kelp noodles (340 g/ 12 oz)
- 1 tsp sesame seeds
- 2 tbsp extra virgin olive oil (30 ml)
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