AIP Friendly Ginger-Scallion Mango Chicken Bites
These golden, sear-kissed chicken thigh bites hit every note you want — savory, a little sweet, warmly spiced, and finished in a glossy mango glaze that practically begs to be licked off the spoon. Coconut aminos stand in for soy sauce, arrowroot starch gives the chicken that satisfying light crust, and the whole thing comes together without grains, legumes, nightshades, or eggs — so it genuinely fits the strict parameters of an autoimmune elimination approach without any workarounds or substitutions. The mango glaze is the real star: fresh or frozen mango simmers down with ginger, turmeric, apple cider vinegar, and a touch of honey into a thick, vibrant sauce that clings to every piece. A quick 30-minute marinade does the heavy lifting on flavor before the chicken even hits the pan, and the sear in coconut oil builds that deep golden crust that makes these bites feel indulgent rather than restricted. Finished with fresh scallion greens and optional cilantro, the dish looks as bright and lively as it tastes. This recipe makes four servings, so it's just as practical for a weeknight dinner as it is for meal-prepping lunches that don't feel like a compromise.
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 3 scallions, thinly sliced, white and green parts separated
- ½ tsp fine sea salt
- 1 tbsp arrowroot starch
- 1 tbsp coconut oil
For the mango glaze
- 1 cup fresh or frozen mango, diced (about 1 medium mango)
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 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.
- ¼ tsp ground turmeric
For serving
- 2 scallions, thinly sliced (green parts only), for serving (optional)
- 1 tbsp fresh cilantro, roughly chopped, for serving (optional)
Instructions
- 1
In a medium bowl, combine the chicken pieces with 3 tbsp coconut aminos, 1 tbsp grated ginger, the white parts of the 3 sliced scallions, and the salt. Toss well, then sprinkle the arrowroot starch over the chicken and toss again until each piece is lightly coated. Cover and refrigerate for 30 minutes.
- 2
While the chicken marinates, make the mango glaze: combine the mango, 2 tbsp coconut aminos, apple cider vinegar, 1 tsp grated ginger, honey, and turmeric in a small saucepan over medium heat. Cook, stirring occasionally, until the mango softens and breaks down, about 6–8 minutes. Use the back of a spoon to mash any remaining chunks into a smooth, thick sauce that coats the spoon. Remove from heat and set aside.
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