Candida Diet Friendly Chicken and Bok Choy Stir-Fry

Total time30 min

Prep time15 min

Cook time15 min

Candida Diet Friendly Chicken and Bok Choy Stir-Fry

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Ingredients

4 servings

For the stir-fry

1 ½ lb boneless, skinless chicken thighs, thinly sliced against the grain
3 tbsp coconut aminos, divided
Ingredient note
Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 1 1/2 tablespoons per serving, which is likely fine.
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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
Ingredient note
Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 1 1/2 tablespoons per serving, which is likely fine.
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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