We are going to be doing a lot of heavy eating throughout the holidays. In between your days of feasting, how about throwing in some quick, easy, and affordable cooking? This recipe checks all the boxes and it’s delicious!



2 Chicken Breasts (1 lb. total) cut into 1 ½ cubes

Sea Salt and freshly ground White Pepper

2 tbsp. Cornstarch (tapioca starch is a healthier option)

2 tbsp. Oyster Sauce

1 tbsp. Avocado Oil

2 cloves garlic, crushed and minced

1 tbsp. fresh ginger, peeled and grated

2 tbsp. rice wine

½ tsp. crushed dried red chiles

1 tsp. Chinese Five-Spice Powder

1 large carrot, peeled and thinly sliced on an angle

2 small Bok Choy, core removed, white part sliced, leaves left whole

8 oz. Shiitake Mushrooms, sliced

8 oz. can drained water chestnuts, sliced

¾ cup Chicken Stock

1 tsp. Dark Soy Sauce

1-2 tbsp. Light Soy Sauce


  1. Heat wok over high heat with Avocado Oil. Throw in the garlic and grated ginger. Stir fry for less than 1 minute.
  2. Add chicken breasts, tossed and coated with cornstarch, oyster sauce, salt, and ground white pepper. Stir-fry for 3-4 minutes or until golden brown.
  3. Stir in rice wine, crushed red chiles, and Chinese five-spice powder. Add carrot, shiitake mushrooms, and the sliced white parts of bok choy. Stir fry for 1 minute.
  4. Add water chestnuts, chicken stock, soy sauces, and bok choy leaves. Bring to boil, stir well, and allow the sauce to thicken.