·3 boneless skinless chicken breasts
·2 egg yolks only
·1 teaspoon flour
·1 teaspoon soy sauce, or to taste
·1 bunch bok choy
·1 cup mushrooms, sliced
·2 teaspoons minced garlic
·1 tablespoon sesame oil
·Salt and pepper
Slice the chicken into thin slices. Mix soy sauce, egg yolks and flour. Coat chicken with egg yolk mixture and let it sit. Slice bok choy into small bite size pieces. Heat sesame oil in a large skillet or wok. Add garlic and saute until golden and fragrant. Add chicken to skillet and fry until no longer pink. Next, stir in the mushrooms and bok choy. Continue to stir and cook until vegetables are tender. Add additional soy sauce, salt and pepper to taste.
The quality of the produce is fantastic, far better than anything we have previously bought from supermarkets. We love the variety in the veg bags, including being able to try new things.
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