AIP Friendly Chicken and Bok Choy Stir-Fry

Stir-fry cravings are real, and this version delivers all the savory, glossy, takeout-style satisfaction without any of the ingredients that make this way of eating so tricky to navigate. Coconut aminos stand in for soy sauce beautifully here, bringing that deep umami flavor while keeping the dish completely grain- and legume-free. Arrowroot starch does the heavy lifting as a thickener, giving the bone broth sauce that silky, clingy texture that makes every bite of chicken and bok choy taste like it came from a restaurant. The chicken thighs are marinated before hitting a screaming-hot pan, so you get genuinely golden, caramelized edges rather than sad, steamed meat. Baby bok choy gets charred cut-side down until it's tender at the leaves and still slightly crisp at the stem — a texture combination that makes this feel like a real, composed dish. Fresh ginger and garlic bloom in the pan right before the sauce goes in, and that 30-second window fills the kitchen with an aroma that makes four servings feel like it might not be enough.

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