Quick Stir Fry

It's 5 o'clock, everyone is asking me what's for dinner....I don't have a clue. (Every mom knows the feeling, right?) Our family has multiple food allergies, therefore we can't just "order out" in a pinch, so where do I go?  To the fridge!  I pull out some napa cabbage, scallions, oranges, leftover roast chicken, and bok choy. Dinner just revealed itself to be  Quick Stir Fry! Rice, soy sauce, garlic, and chicken stock round out the ingredient list, and now I'm feeling confident. 

*This recipe is peanut-free, tree nut-free, dairy-free, fish-free, shellfish-free, and egg-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Ingredients:

1 head of bok choy, roughly chopped
1 1/2 cups of baby carrots, quartered lengthwise
1/2 head of napa cabbage, shredded
1 bunch scallions, sliced on the bias, green and white parts
2 oranges, zest and juice
2 1/2 cups chicken or veggie stock
3 cups roasted chicken, shredded
3 Tbsp. soy sauce (substitute in gf Tamari for a gluten-free dinner)
4 cloves minced garlic
Rice (prepare as specified on package)
Oil (I used canola)

Directions:

1. Make the stir fry sauce:  Combine chicken stock, orange zest and juice, garlic, and soy sauce in a large bowl.  Whisk to fully incorporate. Set aside. 
2. In a wok or large saucepan, heat a small amount of oil, and add the carrots and bok choy, cook for 2-3 minutes until crisp tender. 
3. Add cabbage and scallions, cook for 1-2 more minutes. 
4. Add chicken and stir fry sauce and cook until heated through.
5. Serve over rice and graciously accept the standing ovation as your family marvels at your amazing kitchen skills. 

This recipe was a hit with all seven children.  It's flavorful without being overbearing.  It reminded me of a fresher tasting Chicken Lo Mein sauce.  Add a little kosher salt if you're looking for a hit of "take-out-taste." 

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 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!