Chicken, Bok Choy and Basil Stir-Fry

  • Servings: 4


1 tablespoon fish sauce (I used Red Boat)
1 ½ teaspoons coconut aminos (or low sodium soy sauce)
2 teaspoons arrowroot powder*
1 garlic clove, minced
3 boneless, skinless free-range organic chicken breasts, sliced into bite-size chunks
2 tablespoons olive oil
1 small onion, finely chopped
1-inch piece fresh ginger, chopped
2 red chiles, thinly sliced crosswise
1 cup thinly sliced bok choy stems
1 cup thinly sliced bok choy greens
handful fresh basil leaves, chopped
juice of 1 lime