Cookwith

Name: Candida-Friendly Keto Chicken & Bok Choy Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 lb boneless skinless chicken thighs, sliced thin; 1 tbsp arrowroot starch (for velveting); 2 tsp coconut aminos; 2 tsp avocado oil (plus more for stir-frying); 2 heads baby bok choy, quartered lengthwise; 1 small zucchini, sliced into half-moons; 1 red bell pepper, sliced thin; 1-inch piece ginger, peeled and minced; 2 cloves garlic, minced; 1 tbsp coconut aminos (for sauce); 1 tsp apple cider vinegar; 1/2 tsp sea salt; 1/4 tsp black pepper; 1/4 tsp toasted sesame oil; 2 scallions, sliced (for garnish); 1 tbsp sesame seeds (optional, for garnish)

Candida-Friendly Keto Chicken & Bok Choy Stir-Fry

OrchardCucumber4040

This candida-friendly stir-fry brings together wok-seared chicken and a medley of crisp-tender vegetables, all in a savory, umami-rich sauce that’s free of gluten, dairy, and mushrooms. Thanks to the velveting technique and high-heat stir-frying inspired by classic wok cookery, the chicken stays juicy and tender, while bok choy and zucchini add freshness. Finished with a touch of toasted sesame oil and scallions for extra vibrancy, this is a satisfying, keto-friendly meal that comes together quickly and feels both nourishing and exciting.

Ingredients

Instructions

In a medium bowl, toss the sliced chicken thighs with 1 tbsp arrowroot starch, 2 tsp coconut aminos, and 2 tsp avocado oil. Let marinate for 10 minutes to velvet the chicken.
Heat a large wok or cast iron skillet over high heat until just smoking. Add 1 tbsp avocado oil. Swirl to coat.
Add chicken in a single layer. Stir-fry constantly with a forward scooping motion until almost cooked through, about 3-4 minutes. Remove chicken and set aside.
Add another 1/2 tbsp avocado oil to the wok, then add ginger and garlic. Stir-fry 20 seconds until fragrant.
Add bok choy, zucchini, and red bell pepper. Season with salt and pepper. Toss constantly for 2-3 minutes until vegetables are just tender yet crisp.
Return chicken to the wok. Add 1 tbsp coconut aminos and apple cider vinegar. Stir-fry everything together for 1-2 minutes until chicken is cooked through and vegetables are coated in sauce.
Turn off the heat. Drizzle with toasted sesame oil. Toss to combine.
Transfer to plates. Garnish with scallions and sesame seeds. Serve immediately.