Anti Inflammatory Chicken and Bok Choy Stir-Fry
Total time30 min
Prep time15 min
Cook time15 min
4.9(12)
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Learn more →Ingredients
4 servings
For the stir-fry
- 1 ½ lb boneless, skinless chicken thighs, thinly sliced against the grain
- 3 tbsp coconut aminos, divided
- 1 tbsp arrowroot starch
- 2 tbsp coconut oil, divided
- 1 lb baby bok choy (about 4 heads), halved lengthwise
- 4 scallions, white and light green parts thinly sliced, dark green tops reserved for garnish
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- ¼ tsp ground turmeric
- ½ tsp fine sea salt, plus more to taste
For the sauce
- ¼ cup bone broth
- 2 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1 tsp arrowroot starch
- 1 tsp fresh ginger, finely grated
For serving
- sliced scallion tops (optional)
Instructions
- 1
In a small bowl, whisk together the bone broth, 2 tbsp coconut aminos (sauce portion), apple cider vinegar, 1 tsp arrowroot starch, and 1 tsp grated ginger until the starch is fully dissolved. Set aside.
- 2
In a medium bowl, toss the sliced chicken thighs with 3 tbsp coconut aminos, 1 tbsp arrowroot starch, and 1/4 tsp turmeric until evenly coated.
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