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
- 3–4 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 1–2 inches
- 1 tablespoon arrowroot powder (optional)
- Fresh cilantro
- Whisk together lemon juice, honey, fish sauce, coconut aminos, ginger, garlic, and salt. Set aside.
- 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.
- Stir chicken pieces and continue to cook for 4 more minutes, stirring occasionally.
- 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.
- 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.
- Garnish with chopped fresh cilantro and serve.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Entree
- Cuisine: Asian