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stir fry in white bowl with chopsticks on white background
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5 from 1 vote

Chicken and Bok Choy Turmeric Stir Fry

Here is a Chicken and Bok Choy Turmeric Stir Fry recipe that tastes good and is good for you. It’s a healthy, quick and AIP-friendly Asian dish. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), and paleo diets.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Dish
Cuisine: Asian
Servings: 4
Calories: 289kcal
Author: Beth Chen


  • 2 tablespoons Extra Virgin Olive Oil
  • 4 Garlic Cloves chopped
  • 1 pound Skinless and Boneless Chicken Thighs about 2-3, cut into 1/2 inch slices
  • 2 cups Shiitake Mushrooms stems removed and sliced
  • 8-12 Baby Bok Choy ends trimmed
  • 8-10 Green Onions sliced
  • 3 tablespoons Coconut Aminos
  • 1/2 teaspoon Ground Turmeric
  • Salt to taste


  • Combine the coconut aminos and the turmeric in a small bowl and then set aside.
  • Turn on the heat to high and add the olive oil.
  • Once the oil is hot, add the chicken.
  • Sprinkle about 1/4 teaspoon of salt over the chicken.
  • Stir-fry the chicken, while tossing occasionally, until it’s cooked, about 5 minutes.
  • Remove the chicken from the pan.
  • Then add the garlic to the wok and stir-fry for about 30 seconds.
  • Next add the bok choy and toss to combine.
  • Stir-fry the bok choy, while tossing, for about a minute.
  • Next add the mushrooms, onions and toss.
  • Add the coconut aminos mixture to the pan and toss to coat the bok choy and mushrooms.
  • Place the chicken back into the pan and toss.
  • Add salt to taste.
  • Serve immediately.


Serving: 1serving | Calories: 289kcal | Carbohydrates: 17g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 517mg | Potassium: 700mg | Fiber: 6g | Sugar: 6g | Vitamin A: 10323IU | Vitamin C: 107mg | Calcium: 282mg | Iron: 4mg