So many things are happening at once.
Most of them are happening at the grocery store.
Has anyone run over your foot with a shopping cart yet this week?
I am ready for Thanksgiving, but I’m tired of talking about Thanksgiving food. I’ve been doing that for months already.
And if you haven’t sunk $7 into my Eat Happy For The Holidays PDF, are you even really cooking this year?
I’ve talked Thanksgiving to death, and in my usual rebellious fashion, I am posting a recipe the week of Thanksgiving that has nothing to do with Thanksgiving.
We’ve got a Black Friday discount deal happening over at Eat Happy Kitchen (more on that below).
I’m also doing a “Not Thanksgiving Food Livestream” tomorrow (Wednesday 11/27) at 2pm pacific (5pm eastern) at my Facebook and YouTube pages.
The thing is, you gotta eat the week leading up to the main event, and you’re gonna wanna eat something different than the traditional fare. And and you’re gonna want to make something easy. And and AND you don’t want to go off the carb rails.
I think implementing easy weeknight meals this week leading up to Thanksgiving is VERY important to staying on track during the carb shit show of the holidays.
So tomorrow on the livestream, I’m making Lemon Chicken Alfredo with Spaghetti Squash. And today I’m posting about Chicken and Mushroom Stir Fry.
BUT FIRST…BLACK FRIDAY DISCOUNTS!!
I wasn’t gonna do it. But my inbox is inundated with emails from everywhere I’ve ever online shopped. My friends are texting me their favorite deals.
So I got Black Friday FOMO, got clearance from my business partners, and created a 15% off discount code for ALL of our spice blends, including our limited edition Salt Dust, which we’ve never marked down.
Now I will be inundating YOUR inbox about our sale:
Now we’re gonna get back to my new favorite easy weeknight meal.
Chicken and Mushroom Stir Fry has wayyyy more flavor than its boring title lets on.
This recipe seasons the chicken with Salt Dust and the mushroom with BBQ Dust, so all you need is a little bit of soy sauce to bring it all together.
If you don’t own these spice blends, then I’ve written subs into the recipe itself, but honestly, you should use the BF2024 discount code above and get these spice blends. They will become your favorite secret weapon in the kitchen.
I used lion’s mane mushrooms because I love how good they taste with BBQ Dust. Last year for Christmas, I gave the hubs a kit where you grow your own lion’s mane mushrooms at home. I fell in love with how delicious they are. If you find a store that sells lion’s mane, be warned that they are quite expensive. So please feel free to sub Cremini, baby Bella, white button, oyster, or if you can find some chanterelles in season, grab those.
Ok, let’s make a quick dinner (and don’t forget to grab these ingredients from the store—you don’t want to go back to pick up something you missed, trust me).
Printable PDF version of this recipe is here.
Happy Gobbler Day. I am thankful for you ALL.
CHICKEN AND MUSHROOM STIR FRY
(Serves 3-4)
1-2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
Salt Dust (or salt and pepper)
1/2 pound lion’s mane mushrooms, cut into bite-sized pieces
BBQ Dust (or use salt, pepper, garlic powder, onion powder, and smoked paprika)
3 tablespoons olive oil
1 large shallot, diced
2 tablespoons GF soy sauce (or you can use coconut aminos)
2 cups baby Bok choy, thinly sliced
Parsley or cilantro, chopped for garnish
Sriracha or Crunchy Garlic Onion Chili Oil, optional, for garnish
Season the chicken pieces well with Salt Dust, set aside. Season the mushroom pieces well with BBQ Dust, set aside.
Heat the olive oil in a large, flat-bottomed sauté pan on medium high heat until hot. Cook the shallot pieces for 3-4 minutes until soft and starting to sear. Add the seasoned chicken thigh pieces and cook for 5-7 minutes until seared on the outside and cooked through on the inside. Push the chicken to the outside rim of the pan and add the seasoned mushroom pieces. Cook for 3-4 minutes, tossing the mushrooms to get seared on all sides. Mix the contents of the pan together, then stir in the soy sauce, tossing the contents to coat. Stir in the sliced Bok choy, and cook for 3-4 minutes until it’s softened. Remove from the heat and serve in bowls, garnished with fresh parsley or cilantro and optional Sriracha or Crunchy Garlic Onion Chili Oil.