This Paleo Chicken Stir Fry is a quick and healthy dinner that’s bursting with fresh flavor. Tender chicken is cooked with bok choy, garlic, ginger, and tamari for a nutrient-packed, grain-free meal that comes together in minutes. Perfect for busy weeknights, it’s Paleo-friendly, gluten-free, and Crohn’s-appropriate.

Serves: 4
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients

  • 4 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons coconut flour
  • 4 tablespoons tamari (gluten-free soy sauce — do not use regular soy sauce as it is not SCD-appropriate)
  • 4 tablespoons sesame oil
  • 2 shallots, thinly sliced
  • 4 cloves garlic, minced or pressed
  • 2 teaspoons fresh ginger, grated
  • 4 green onions, thinly sliced
  • 8 oz baby bok choy, chopped
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 2 tablespoons honey

Instructions

  1. Slice chicken against the grain into ½-inch thick pieces. Place in a medium bowl and toss with coconut flour and tamari to coat.
  2. In a small bowl, whisk together rice vinegar, ½ teaspoon sesame oil, water, honey, and white pepper (if desired). Set aside.
  3. Heat 1 tablespoon sesame oil in a skillet or wok over medium-high heat. Add chicken in a single layer and cook for about 30 seconds per side until golden. Remove and set aside.
  4. Add remaining sesame oil to the skillet. Sauté shallots for 1 minute, then add garlic, ginger, and half the green onions. Cook for 1 more minute.
  5. Return chicken to the skillet. Stir in bok choy and prepared sauce. Cook until bok choy softens, chicken is cooked through, and sauce thickens.
  6. Garnish with remaining green onions and serve hot.

Notes

Note: This Paleo stir fry skips grains and processed sauces, using coconut flour and tamari instead. It’s quick, flavorful, Crohn’s-friendly, and packed with nutrient-dense vegetables.