Chicken and Bok Choy Stir Fry (Paleo, AIP)
Prep time
Cook time
Total time
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.
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
  • ¼ cup lemon juice
  • 3 tablespoons honey
  • 2 teaspoons fish sauce
  • 2 tablespoons coconut aminos
  • 2 tablespoons grated fresh ginger
  • 3-4 garlic cloves, crushed
  • ½ teaspoon salt
  • 2 tablespoons coconut oil
  • 1½ 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
  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.
Recipe by Gutsy By Nature at