Autoimmune Protocol AIP Paleo Orange ginger Chicken with Bok Choy stir-fry
AIP Recipes,  Gluten Free Recipes,  Healing Food,  Paleo Recipes

AIP Paleo Orange Ginger Chicken and Bok Choy Stir-fry

This is a delicious AIP Paleo orange ginger chicken dish with a veggie stir fry that I modified for large batch meal prep from The Essential AIP Cookbook (can you tell I am obsessed with this cookbook right now?). I love that I can still get my Chinese food fix while on AIP.  I actually typically don’t eat bok choy and never realized how hearty and filling it can be. It makes a great side with the chicken, and the flavors go together so well!

Yields 8 servings

AIP Paleo Recipe Orange Ginger Chicken and Bok Choy Stir-fry
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    Ingredients for orange Chicken
  • 2 cups of orange juice (either fresh squeezed from 4 Navel oranges or store bought)
  • 4 Tbsp Coconut Aminos
  • 4Lbs Chicken Thighs
  • 4 teaspoons fresh ginger
  • 12 cloves of garlic, minced
  • 2 Tbsp olive oil
  • Ingredients for Bok Choy
  • 2 large Bok Choy bunches
  • 2 cloves of garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tbsp coconut oil
  • salt to taste


  1. Preheat oven to 350 F
  2. Mix the Orange Juice, Coconut aminos, garlic and ginger, set aside
  3. Add olive oil to bottom of a hot dutch oven (medium high heat)
  4. Add chicken to the dutch oven and quickly get a light sear on each side of the chicken, mixing it around. (do not cook through)
  5. Pour half of the OJ mixture over the chicken
  6. Cover the dutch oven and bake for 1 hr or until chicken reaches internal temperature of 165 F
  7. Meanwhile, chop up the bok choy into 1 inch pieces (discarding the root end)
  8. Melt coconut oil in a large wok over medium heat
  9. Add the Bok Choy, garlic, and ginger to the wok and sautee for about 5 minutes until bok choy is wilted and tender
  10. Add salt to taste
  11. Set Bok choy aside, can distribute into individual Tupperware if meal prepping or you can store in a large bowl
  12. When chicken is done, transfer the chicken to the wok, and shred it with two forks, leaving any juices behind in the dutch oven
  13. Add the remaining OJ mixture to the wok (medium heat) with the shredded chicken and toss and sautee for 3 minutes.
  14. Distribute the shredded chicken into Tupperware with the bok choy
  15. There should be about 2-4 cups of liquid left in the dutch oven, Save it to make Chicken soup with mushrooms

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