Heat 1 tbs oil in a large wok. Add chicken, shallots, ginger root, and carrots. Sprinkle with 5 spice. Stir fry for 3 to 4 minutes. Do not drain liquid.

* Step 3

Add garlic, bok choy, and broccoli. Cover with a lid. Stir fry until broccoli is tender. Stir occasionally.

* Step 4

When tender, add baby corn, water chestnuts, cashews, and sauce. Bring to a simmer uncovered. Simmer until sauce thickens.

* Step 5

Serve over jasmine rice. Garnish with green onions and siracha sauce if desired. Serve immediately. Enjoy

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Tag

soy sauce water oyster sauce Fish sauce sake seasoned rice vinegar Garlic Powder dry mustard ground ginger compacted tbs brown sugar cornstarch mixed with 1/4 cup cold water can whole baby sweet corn can sliced water chestnuts LG chicken breasts. Fileted in half then cut to 3/4 " cubes petite sweet carrots LG shallot diced minced garlic Chinese 5 spice oil small bunch bok choy. Sliced thin. Only the whites small heads broccoli. Small florets roasted, unsalted, whole cashews "x 2" piece if ginger root. Peel, slice, smash, then mince

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10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

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