Ingredients
- 4 big bok choy or 6 small
- 2 big onions or 4 small onions
- 4 pieces chicken breast
- Seasoning:
- 1 Tbsp Olive oil
- 1 Tsp Pink Himalayan salt
- 2 mounted Tsp of paprika
- Sprinkle of black pepper
Instructions
-
Boil chicken breast in water on high flame for 15-20 minutes letting it cook getting its fluffy texture
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Remove and cut in thin slices no bigger than finger size
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Set aside
-
Cut your onions in long strips
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Use a pan minimum 2 inches deep
-
Heat pan
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Add a little oil on high flame
-
add your onions
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Sprinkle with salt to allow onions to start to caramelize
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{slightly cooked} should take no longer than 5 minutes on a high flame
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Add cut up chicken breast and put seasonings on top
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Saute on medium high flame for 7 minutes
-
Add 1/4 cup water leaving to cook 10 minutes on low flame
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While The Shawarma is cooking :
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Steam bok choy
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Either you can use a steamer which is recommended or place in a small pot or pan
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adding water which covers 1 quarter of the Bok Choy allowing to steam for 7 minutes
-
Serve on dish cut in 4 lengthwise
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Then add your Shawarma on top
Recipe Notes
Serves 2-4 depending on portion size .
