Eosinophilic Esophagitis Friendly Garlic Ginger Stir Fry

Total time35 min

Prep time20 min

Cook time15 min

Eosinophilic Esophagitis Friendly Garlic Ginger Stir Fry

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breast, thinly sliced against the grain
2 tbsp coconut aminos
Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)Organic Coconut Aminos - 10 fl oz - Good & Gather™Thrive Market Organic Coconut Amino Sauce, 10 fl oz
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1 tbsp arrowroot starch

For the sauce

3 tbsp coconut aminos
2 tbsp fresh lemon juice
½ cup chicken broth
1 tsp arrowroot starch
½ tsp sea salt

For the stir fry

2 tbsp avocado oil, divided
5 cloves garlic, minced
2 tbsp fresh ginger, peeled and minced
2 cups broccoli florets
2 heads baby bok choy, halved lengthwise
1 red bell pepper, thinly sliced
3 scallions (green tops only), thinly sliced

For serving

1 tbsp sesame seeds (optional)

Instructions

1
In a medium bowl, toss the sliced chicken with 2 tbsp coconut aminos and 1 tbsp arrowroot starch until evenly coated. Set aside while you prepare the remaining ingredients.
2
In a small bowl, whisk together the remaining 3 tbsp coconut aminos, lemon juice, chicken broth, 1 tsp arrowroot starch, and sea salt until the starch is fully dissolved. Set the sauce aside.

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