All-Purpose Stir Fry Sauce & Paper-Wrapped Chicken
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
All-Purpose Stir Fry Sauce
  • ½ cup fresh orange juice
  • 1 cup coconut aminos
  • 2 tablespoons rice vinegar
  • ¼ cup fish sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons ginger powder
  • 1 teaspoon sesame oil (optional)
Paper-Wrapped Chicken
  • ½ cup All-Purpose Stir-Fry Sauce (see attached)
  • 4 cups sliced bok choy
  • Kosher salt
  • Freshly ground black pepper
  • 4 (6-ounce) boneless, skinless chicken breasts or thighs
  • 8 shiitake mushrooms, thinly sliced
  • 2 large shallots, thinly sliced
Directions
For the sauce:
  1. Combine all of the ingredients in a small jar.
  2. Cover it tightly with a lid, and shake well to incorporate before using.
  3. This sauce keeps in the refrigerator for up to 2 weeks. Don’t forget to
  4. shake well again before using it!
For the Chicken:
  1. Set the oven to 450°F with the rack in the middle, and make All-Purpose Stir-Fry Sauce if you don’t have any. It’ll take less than 5 minutes.
  2. Grab 4 large parchment sheets, and fold each in half. Draw half a heart on each sheet so that when you cut them out, you get full hearts.
  3. Unfold the paper hearts and lay them flat. Place a cup of sliced bok choy on one side of each heart. Sprinkle salt and pepper on the bok choy.
  4. Salt and pepper the chicken, too. Than, place a piece of chicken atop each pile of bok choy.
  5. Top with mushrooms and shallots. Spoon 2 tablespoons of All-Purpose Stir-Fry Sauce onto each mound.
  6. Fold the other half of each heart over the top. Tightly crimp the edges together, starting at the top-center of each heart. At the pointed bottom end, twist the paper to seal well.
  7. Place the parchment packets on a rimmed baking sheet.
  8. Bake in the oven for 15 to 20 minutes or until the chicken is fully cooked.
  9. The breasts should register 150°F on an instant-read thermometer, and the thighs should register 165°F.
  10. As soon as the packets are out of the oven, carefully cut them open. Serve immediately.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/nom-nom-paleos-ready-or-not-cookbook-review/