clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken and Bok Choy Stir Fry (Paleo, AIP)

  • Author: Jaime Hartman
  • Total Time: 25 mins
  • Yield: 4 servings 1x


Bok choy is a great stir fry vegetable because it holds its texture so well and marries nicely with the sweet and sour of the sauce in this dish.


  • 1/4 cup lemon juice
  • 3 tablespoons honey
  • 2 teaspoons fish sauce
  • 2 tablespoons coconut aminos
  • 2 tablespoons grated fresh ginger
  • 34 garlic cloves, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons coconut oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized chunks
  • 1 pound baby bok choy, cut into pieces about 12 inches
  • 1 tablespoon arrowroot powder (optional)
  • Fresh cilantro


  1. Whisk together lemon juice, honey, fish sauce, coconut aminos, ginger, garlic, and salt. Set aside.
  2. In a large skillet, heat coconut oil over medium-high heat. When hot, add the chicken pieces and spread in a single layer. Let cook, undisturbed for 3 minutes.
  3. Stir chicken pieces and continue to cook for 4 more minutes, stirring occasionally.
  4. Add bok choy and stir carefully to distribute. It will reduce in size quickly, but it may be a little difficult to stir and keep it in the skillet at first. Once the bok choy is mostly wilted, cook for another 2 minutes, stirring the entire time.
  5. Add the sauce from step 1 and allow to cook for 2-3 more minutes. Meanwhile, whisk the arrowroot powder with 3 tablespoons water to prepare a slurry. Then slowly add it to the pan, stirring to distribute.
  6. Garnish with chopped fresh cilantro and serve.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Entree
  • Cuisine: Asian