AIP Friendly Coconut Aminos Chicken Manchurian
Indo-Chinese takeout flavors feel completely out of reach when you're navigating the autoimmune protocol, but this dish proves otherwise. Boneless chicken thighs get coated in cassava flour and arrowroot starch with fresh ginger and turmeric, then pan-seared in coconut oil until genuinely golden and crisp — no eggs, no nightshades, no grains required. The sauce is where the magic happens: coconut aminos stand in for soy sauce and deliver that deep, savory-sweet backbone, balanced with apple cider vinegar, honey, and chicken bone broth for a glossy finish that clings to every piece. Carrot and zucchini matchsticks add color and crunch, while garlic, ginger, and scallions keep the aromatics bold and layered. The arrowroot slurry thickens everything beautifully without any cornstarch or conventional thickeners. It serves four and comes together in one skillet, making it a genuinely weeknight-friendly option even when your ingredient list has a long list of rules attached. Finish it with fresh cilantro and you've got a plate that looks and tastes like it came from somewhere far more complicated.
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp cassava flour
- 1 tbsp arrowroot starch
- 1 tsp fresh ginger, finely grated
- ½ tsp turmeric
- ½ tsp salt
- 3 tbsp coconut oil, divided
For the sauce
- ⅓ cup coconut aminos
- 2 tbsp apple cider vinegar
- ½ cup chicken bone broth
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp arrowroot starch
- 1 tbsp water
For the stir-fry
- 1 tbsp coconut oil
- 1 medium carrot, cut into thin matchsticks
- 1 medium zucchini, cut into thin matchsticks
- 4 cloves garlic, finely minced
- 1 tbsp fresh ginger, finely grated
- 3 scallions, white and green parts separated, thinly sliced
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a medium bowl, whisk together the cassava flour, arrowroot starch, grated ginger, turmeric, and salt. Add the chicken pieces and toss until every piece is evenly coated. Let the coated chicken rest for 15 minutes at room temperature so the coating adheres.
- 2
In a small bowl, whisk together the coconut aminos, apple cider vinegar, chicken bone broth, and honey until combined. In a separate small bowl, stir the arrowroot starch and water together until smooth to form a slurry. Set both aside.
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