Cayenne Hot Chicken Stir Fry

Such an easy stir fry- good for a quick dinner with family!

Cayenne Hot Chicken Stir Fry

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INGREDIENTS

1 ½ pounds of chicken 6 heads of bok choy, in leaves 12 oz shitake mushroom, sliced 12 oz chinese broccoli, chopped 1 medium onion, chopped ¼ cup of organic gluten-free soy serves: 4-6

1 ½ – 2 tablespoon cayenne pepper 2 tablespoon garlic 2 tablespoon gluten-free flour 2 tablespoon butter sea salt

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* DIRECTIONS In large skillet saute butter, onions, and garlic; add chicken and sea salt and cook till almost done.  Remove chicken and set aside. In same skillet with juices, add all veggies, sea salt and cook till almost done. Scoop out ¼ cup of sauce in mixing bowl and add flour.  Mix thoroughly. Combine chicken and veggies, mix in soy and cayenne; add flour mixture and quickly stir fry till sauce becomes thick. EAT & ENJOY!

*NOTES Serve over quinoa for moderate paleo.

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