INGREDIENTS:

• 2 lbs chicken breast, thinly sliced and trimmed into 1.5″ rectangles (thereabouts)
•  Salt and Pepper to taste
• 2 TBSP coconut oil or canola oil
• 1 medium red onion, thinly sliced into cubes
• 4 TBSP of minced garlic or 4 garlic cloves
• 2 inches of fresh ginger, peeled and freshly grated
• 2 medium fresh zucchini, cut lengthwise and diced into 1/2″ pieces
• 1 red bell pepper, seeds removed and thinly sliced
• 1-2 jalapeño peppers, seeds removed, thinly sliced (wear gloves when cutting!)
• 2 cans (14 oz) of coconut milk
• 4 cups of chicken broth
• 1/4 cup of lime juice or the juice from 3 fresh limes
• 3 cups of bok choy freshly harvested, rinsed & spun on salad spinner, then cut into 1/2″  strips
• mushrooms (dried or fresh) optional
• Tabasco Condiment optional

INSTRUCTIONS:

1. Slice chicken breast into strips and then slice again into approximately 1.5″ rectangles. You’re just looking to have bite size pieces of chicken that are about the same width and length so they cook at the same rate.  Set aside.
2. Slice and mince 1 medium red onion. Set aside.
3. In a large (5-6 quart) pot (I use a glazed cast iron pot), heat the coconut or canola oil over medium heat for 2-3 minutes.
4. Next, add minced fresh red onion to your warm oil and toss a bit of salt on top of onions stirring to start the cooking process.  Salt and pepper your chicken pieces and toss into warmed up pan along with the minced red onion.
5. Add 1/4 cup of lime juice to chicken cooking and then minced garlic and then your minced ginger (peel with spoon scraping off outer layer of ginger and exposing the fleshy part of the ginger and then run it over a mincer.) Continue to stir these ingredients together allowing the chicken to cook and the onions to cook down a bit. Continue to cook on the stove top on medium heat. Place pot lid on top.
6. While these items are cooking, cut your zucchini lengthwise into 1/2″ strips and then cut again to cube the zucchini (again, we are looking for bite size).  Slice your red pepper, removing the seeds, cutting it into strips, and then dicing into smaller pieces. Set both aside.
7. Put plastic food-grade gloves on and dice 1-2 jalapeño peppers, removing the seed and then mincing into small pieces. Set aside. Remove gloves being careful not to touch your face or skin elsewhere and place gloves in trash receptacle.
8. When chicken is partially cooked, add 2 cans (14 oz) of coconut milk, 4 cups of chicken broth, a swish of salt, add the diced zucchini, sliced bell pepper, minced jalapeño pepper, and stir ingredients. Place lid on top of pot and set timer for 30 minutes.
9. When timer goes off, taste your soup to see what adjustments it needs… more salt? More garlic (powder)? More pepper?  More acid (lime juice)?  When flavor is where you want it, take bok choy that has been cleaned and cut into 1/4″-1/2″ strips and slice in half lengthwise in the wider parts of the plant so your strips are bite size. Pile at the same time into your soup and stir. (You’ll want to eat within a few minutes after adding your bok choy strips so grab your bowl and spoon to be ready to serve!)
10. Top with a splash of Tabasco and stir for an added zest of flavor.

OTHER TOOLS YOU MIGHT NEED:
• Large 5 qt Stock Pot
• Mixing Spoon and Ladle
• Can Opener
• Knife and Cutting Board
• Stove Top Burner

This recipe is Gluten-free, Corn-free, Dairy Free, and Refined Sugar-Free

Recipe Source: GrowYourHealthGardening.com

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