Chicken and Bok Choy Turmeric Stir Fry

stir fry in white bowl with chopsticks on white background

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.


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.