A SIBO safe stir-fry loaded with flavor!
In a large frying pan, melt 1 tsp of coconut oil with 1 tsp of ginger over medium heat.
While the oil heats, rub chicken with tumeric, sea salt, red pepper and black pepper.
Once the oil has liquified, add the chicken and cook for approximately 4 minutes on each side. Remove from heat.
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.
Cook veggies for about 10-12 minutes.
Slice the chicken (it will not be fully cooked) and add to the vegetables.
Add bok choy, coconut aminos, remaining lime juice, sesame seeds and chili flakes.
Cook another 5-7 minutes or until chicken is thoroughly cooked and veggies are tender.
Remove from heat. Top with green onion and serve immediately.
Enjoy immediately or if serving less people, refrigerate for up to 4 days.