Categories: Recipes

Chicken and Bok Choy Curry

print

1 lb. chicken breast, cut into 1-inch cubes
2 T. tapioca starch
2 T. avocado oil
1 small onion, chopped
1-inch piece fresh ginger root, minced
1 clove garlic, minced
2 T. coconut sugar
1 head bok choy, chopped
sea salt
1 t. curry powder
1/2 c. full-fat coconut milk

Heat avocado oil in large saute pan. Add chicken and sprinkle with tapioca starch. Stir-fry for about five minutes over medium-high heat, tossing with a wooden spoon, to coat chicken evenly. When chicken is mostly cooked through add onion, ginger, garlic, sea salt to taste, coconut sugar, curry, bok choy, and coconut milk. Continue stir-frying for about five more minutes until chicken is cooked to 160 degrees F.

Serve with rice.

© Betsy Leighton 2020 dairyfreegaps.wordpress.com

bleighton2

Recent Posts

Lower Histamine Roast Chicken

Here is my recipe for lower histamine roast chicken. This is my favorite roast meat…

24 hours ago

Lower Histamine Roasted Squash

Here is my new recipe for lower histamine roasted squash.

2 days ago

My Book About Solo Backpacking the SHT is Available for PreSale!

I'm excited to announce the presales have begun for my newest book, "Rocks and Roots:…

3 weeks ago

Copycat Bobo Bars

Here is my new recipe for copycat bobo bars. They are great snacks for on-the-go!

2 months ago

My Backpacking Gear List for the SHT

This post details my backpacking gear list for solo backpacking the SHT with a chronic…

2 months ago

Reflections After 100 Miles Solo Backpacking on the SHT

This post reflects on my 100 miles of solo backpacking on the Superior Hiking Trail…

2 months ago

This website uses cookies.