Ginger Chicken Stir Fry

A SIBO safe stir-fry loaded with flavor!

Course Dinner, Main Course
Keyword Anti-Inflammatory Diet, Dairy Free, Gluten Free, Low FODMAP, SIBO Diet, SIBO Safe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people



  • 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


  • 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


  1. In a large frying pan, melt 1 tsp of coconut oil with 1 tsp of ginger over medium heat. 

  2. While the oil heats, rub chicken with tumeric, sea salt, red pepper and black pepper.

  3. Once the oil has liquified, add the chicken and cook for approximately 4 minutes on each side. Remove from heat.

  4. 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.

  5. Cook veggies for about 10-12 minutes. 

  6. Slice the chicken (it will not be fully cooked) and add to the vegetables. 

  7. Add bok choy, coconut aminos, remaining lime juice, sesame seeds and chili flakes. 

  8. Cook another 5-7 minutes or until chicken is thoroughly cooked and veggies are tender. 

  9. 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.