Chicken Stir-Fry Over Cauliflower Rice

This stir-fry is a formula more than a recipe. Once you have the sauce down, you can swap in whatever vegetables are in the drawer. That kind of flexibility is what makes eating this way feel less like a set of instructions and more like a kitchen you actually live in.

It feeds you well. Chicken is a source of protein and B vitamins, and the broccoli and bok choy bring vitamin C and fiber to the plate. Ginger and garlic carry the flavor, and both have a long history as warming, settling foods. This is not a remedy in a bowl. It is a real, whole-food meal, built to support a body working toward Remission.

Source your chicken as well as you can, and take a breath before you eat. A bowl like this is humble, and it is also enough.

Ingredients

• 1 pound chicken, chopped
• 2/3 cup coconut aminos
• 1 tablespoon arrowroot powder
• 2 tablespoons honey
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 2 tablespoons coconut oil
• 1 head bok choy, chopped
• 2 cups broccoli florets
• 1 can water chestnuts, drained
• 1 carrot, shredded
• 1 onion, sliced
• 4 cups cooked cauliflower rice

Note: This recipe is fully AIP-compliant as written. The 'rice' here is cauliflower rice, not grain rice. Quantities for the arrowroot, ginger, garlic, and vegetables are reasonable estimates within the source's stated ingredient list; adjust to taste.

Method

Make the marinade first. Stir the arrowroot powder into the coconut aminos until it dissolves, then whisk in the honey, ginger, and garlic.

Add the chopped chicken, toss to coat, and refrigerate for at least 30 minutes.

Heat the coconut oil in a wok or large skillet over medium-high heat. Lift the chicken out of the marinade and cook it through, reserving the leftover marinade in the bowl.

Add the bok choy, broccoli, water chestnuts, carrot, and onion to the pan along with the reserved marinade. Bring it to a boil and cook for about 10 minutes, until the vegetables are tender and the sauce has thickened. Boiling the reserved marinade with the vegetables cooks it through safely.

Stir in the cooked cauliflower rice, warm everything together, and serve.

*Adapted from acleanplate.com*

*Lower-sugar note: most of the sweetness here is the honey. We have already trimmed it, and you can cut it back further to taste, starting with half and adding only if you need it.*