Ginger Chicken Stir Fry
A SIBO safe stir-fry loaded with flavor!
Ingredients
Chicken
- 1 tsp Coconut Oil (or ghee or avocado oil)
- 2 Chicken Breast
- 1 tsp Ginger minced
- 1/2 tsp Turmeric Powder
- Sea Salt to taste
- Black Pepper to taste
Vegetables
- 2 cups Red Bell Pepper diced
- 2 cups Broccoli Florets (1/2 cup per serving)
- 2 cups Carrots thinly sliced
- 2 cups Bok Choy chopped
- 1/2 cup Green Onion green tops only
- 1/2 tsp Ginger minced
- 1-2 tbsp Lime Juice freshly squeezed
- 2 tbsp Coconut Aminos
- 1 tbsp Sesame Seeds
- 1/2 tsp Red Chili Flakes
- 1/4 tsp Red Pepper omit for reduced spice level
- Sea Salt to taste
- Black Pepper to taste
Instructions
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In a large frying pan, melt 1 tsp of coconut oil with 1 tsp of ginger over medium heat.
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While the oil heats, rub chicken with tumeric, sea salt, red pepper and black pepper.
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Once the oil has liquified, add the chicken and cook for approximately 4 minutes on each side. Remove from heat.
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In the same frying pan, heat 1 tsp coconut oil and add broccoli, bell pepper, carrot, half of the lime juice, ginger, red pepper, sea salt and black pepper.
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Cook veggies for about 10-12 minutes.
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Slice the chicken (it will not be fully cooked) and add to the vegetables.
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Add bok choy, coconut aminos, remaining lime juice, sesame seeds and chili flakes.
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Cook another 5-7 minutes or until chicken is thoroughly cooked and veggies are tender.
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Remove from heat. Top with green onion and serve immediately.
Recipe Notes
Enjoy immediately or if serving less people, refrigerate for up to 4 days.