- 4 Tbsp olive oil, divided
- 6 baby bok choy, quartered lengthwise
- 1 red bell pepper, cut into thin strips
- 1 carrot, cut into thin strips
- 3 cloves of garlic, thinly sliced
- 1 c. snow peas
- 1 Tbsp freshly squeezed lemon juice
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 4 thinly sliced sauteed chicken breast strips
- Several fresh asparagus
Heat 2 Tbsp of oil in a large skillet over medium heat-high heat. Add the bok choy and cook, stirring often, for 5-6 minutes or until lightly browned. Transfer to a plate. Heat 1 Tbsp of the oil and add the asparagus, bell pepper, carrot, and garlic. Cook for 1-2 minutes or until the garlic begins to brown. Add the snow peas and cook for 1 minute longer or until the snow peas begin to turn bright green. Add the bok choy, lemon juice, salt, pepper, cooked chicken, and remaining 1 Tbsp of oil and cook for 1 minutes or until the bok choy is heated through.