Chicken, Sorrell, Bok Choi Stir Fry
This was a pretty great quick recipe that I made using almost entirely fresh, local ingredients.
The sorrell and bok choi were, of course, from White Oaks Pastures. The chicken is free range, cage free from US Wellness Meats.
I marinated the chicken for about twelve hours in some of the chopped up sorrell, herbs de provance, a tablespoon of Extra Virgin Olive Oil, and a three roper squirt of lemon juice. I shook it all up in a zip lock bag and let it sit in the refrigerator while I studied for the GMAT on a beautiful day where I should have been outside.
To cook it, I added all of the ingredients to a frying pan on high heat. I used bacon fat to grease the pan to prevent the chicken from sticking. Once the chicken was cooked I drained some of the excess liquid from the pan and added a teaspoon of duck sauce and mixed well for some more flavor.
Cooking time was under ten minutes.
2lbs of Chicken
3 sprigs of sorrell
1 head of bok choi
1 tablespoon EVOO
1 squirt (2 roper) of Lemon Juice
2 dashes of Herbs de Provance
1 tablespoon of bacon fat
1 teaspoon of duck sauce