Spicy Stir Fry Chicken with Broccoli and Baby Bok Choy

Before you start wok-ing cut up all of your ingredients and have them ready to go, since they all cook pretty quickly.

Heat the canola oil in a large wok over medium high heat and add potatoes. Cook for about 4 minutes with the lid on.

Add onion, 1 tablespoon of teriyaki sauce and 1 teaspoon sesame oil and cook for about 2 minutes.

Add mushrooms, bok choy and broccolini. Cook and stir for 2 minutes. Begin to add your other seasonings at this point. Just be creative and taste as you go.

Add chicken, and cook until chicken is no longer pink, about 4-5 minutes. Make sure you’re not tasting when the chicken is still raw. I don’t want you to get sick. After chicken is nicely browned and no longer pink, add the tomatoes. You just want them to get warm, not really cooked.

After you take it off the stove, you’re ready for one of the secret ingredients—micro arugula. I had never heard of it, but I saw this at Whole Foods and thought I’d give it a try. It’s also really good on avocado sandwiches. Just use it as a garnish at the end.

And here’s the other secret ingredient. Again, after it’s cooked and ready to serve, squeeze a whole lime on the stir fry. You won’t believe how it brings out the flavor of all the seasonings.

Transfer the stir fry to a nice plate, sprinkle with the micro arugula and enjoy!