3 roasted chicken breasts


1/4 pound of thick sliced bacon

1 roughly chopped leek

3 heads of baby bok choy

3 tbsp soy sauce

1 tbsp sesame oil


This is a very quick and healthy stir fry that can be a great go-to if you are pressed for time.  I had some roast chicken in the fridge, so I just shredded it into large chunks prior to cooking.  Cut the bacon and leeks into large rough pieces.  Make sure to slice the leek down the middle, then across after.  Leeks can carry some sand, so throw that rough chop into a large bowl of water, mix it up and pull off the leeks when they float.  Cut the bok choy into 3 parts and wash as well.  When stir frying you need two things: all your ingredients prepped and a super hot wok.


Start with getting the wok hot until it smokes, and toss in the bacon until it gets crispy and renders its fat.  Drain off the bacon, but keep the fat.  If you don’t use the fat you are probably a terrible person.  Quickly cook down the leeks, bok choy and chicken together in the bacon fat.  This should only take a couple minutes, so toss the mix while it cooks over screaming high heat and then dump it all into a bowl.

Pour the soy sauce into the hot wok and let it cook for 10 seconds.  I add a pinch of raw sugar here sometimes if I want some sweetness.  Pour the entire veggie and protein mix back into the wok and stir a few times until mixed.  Cut the heat and pour over the sesame oil.  Eat.