1 cup fresh mushrooms
1 large sweet pepper sliced
1 cup snap peas
1 head of Bok Choy chopped
1 cup fresh pineapple cut into piece
2 fresh garlic cloves minced
1 1/2 tbsp fresh shaved ginger
2 tbsp coconut oil
1/4 cup coconut aminos
Himalayan salt to taste
1. Heat oil in wok or large pan on stove. Add garlic and chicken and cook till no longer pink.
2. Add mushrooms, peppers and snap peas. Stir in ginger and aminos. Cover and cook approx 2-3 minutes.
3. Add pineapple and Bok Choy last. Cover and allow bok Choy to slightly wilt. Stir and season with Himalayan salt. Serve with cauliflower rice!
Enjoy!
