AIP Friendly Ginger-Scallion Chicken Stir-Fry
Stir-fry cravings are real, and this version delivers all the sizzle and satisfaction without any of the ingredients that make this style of cooking so tricky to navigate on an elimination protocol. Coconut aminos stand in for soy sauce beautifully, bringing that savory, slightly sweet depth you want in every bite. Thinly sliced chicken thighs get a quick marinade and a hard sear in coconut oil, so the edges turn golden and the meat stays juicy all the way through. Carrot matchsticks, zucchini half-moons, and a whole bunch of scallions round out the pan with color and crunch, while fresh ginger and turmeric layer in warmth without relying on any nightshade-based spices. A splash of apple cider vinegar at the end brightens the whole dish and keeps the sauce from feeling heavy. Cauliflower rice, toasted in the same skillet until just golden at the edges, soaks up every drop. It makes four generous servings, so it's just as good for a weeknight dinner as it is for meal-prepping lunches for the days ahead.
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, thinly sliced against the grain
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 1 tsp arrowroot starch
- ½ tsp fine sea salt
For the stir-fry
- 2 tbsp coconut oil, divided
- 1 bunch scallions (about 6), white and light green parts cut into 1-inch pieces, dark green tops thinly sliced and reserved for garnish
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 2 medium carrots, peeled and cut into thin matchsticks
- 1 medium zucchini, cut into thin half-moons
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ¼ tsp ground turmeric
For the cauliflower rice
- 1 head cauliflower, cut into florets and riced (about 4 cups)
- 1 tbsp coconut oil
- ¼ tsp fine sea salt
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
In a medium bowl, combine the sliced chicken thighs with 3 tbsp coconut aminos, 1 tbsp grated ginger, arrowroot starch, and 1/2 tsp salt. Toss until the chicken is evenly coated and set aside while you prepare the vegetables.
- 2
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Do not over-process — the pieces should resemble coarse grains, not a paste.
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