Turmeric-Ginger Chicken Stir-Fry with Bok Choy

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, anti-inflammatory stir-fry with tender chicken, crisp bok choy, and a golden turmeric-ginger glaze. This Asian-inspired Whole30 recipe (anti-inflammatory), ready in about 32 minutes, pairs Chicken breast, Bok choy, Ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 2 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, toss 1 lb thinly sliced chicken breast with 1/2 tsp turmeric powder, 1 tbsp grated ginger, 2 minced garlic cloves, 1/4 tsp sea salt, and 1/4 tsp black pepper. Let marinate for 10 minutes.
  2. Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 4 minutes per side until golden and cooked through. Remove and set aside.
  3. Step 3: In the same skillet, add 2 cups chopped bok choy and cook for 3 minutes until slightly wilted. Stir in 2 tbsp coconut aminos, 1 tbsp lime juice, 1/4 tsp red pepper flakes, and 1/2 tsp turmeric powder. Cook for 2 minutes until the sauce thickens and coats the vegetables. Return chicken to the skillet, tossing to coat, and cook for 1 more minute until heated through.

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