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Vibrant Low-Histamine Chicken & Bok Choy Stir-Fry
A vibrant, low-histamine Asian-style chicken stir-fry featuring tender chicken, crisp bok choy, and aromatic ginger. This quick and healthy main course is designed to be gluten-free and suitable for a Mediterranean diet, promoting overall well-being.
25 min4 servingsasianmain course
Nutrition Facts
Per serving
Calories408
% Daily Value*
Total Fat 29g37%
Saturated Fat 6g30%
Trans Fat 0g
Cholesterol 111mg37%
Sodium 334mg15%
Total Carbohydrate 19g7%
Dietary Fiber 2g6%
Total Sugars 5g
Protein 20g41%
Calcium 17mg1%
Iron 1.2mg7%
Potassium 448mg10%
Vitamin A 17mcg2%
Vitamin C 12mg14%
Vitamin B6 0.16mg9%
Vitamin E 3.6mg24%
Vitamin K 19mcg16%
Magnesium 35mg8%
Zinc 1.6mg15%
Folate 29mcg7%
Approximate values — some ingredient data may be incomplete.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 1 lb chicken thighs
- 2 tbsp safflower oil
- 2 inch piece fresh ginger
- 1 large shallot
- 6 heads baby bok choy
- 0.5 cup water chestnuts
- 2 tbsp fresh chives
- 0.5 tsp sea salt
- 0.25 tsp coarsely ground pepper
- 0.25 cup apple cider
- 1 tsp arrowroot powder
- 1 tsp sesame oil
Instructions
- 1Toss chicken with half the arrowroot powder, sea salt, and coarsely ground pepper. Heat Safflower Oil in a large wok or skillet over medium-high heat.
- 2Stir-fry chicken until cooked through and lightly browned. Remove from pan.
- 3Add shallot and grated ginger to the pan, stir-fry for 1 minute. Add baby bok choy and sliced water chestnuts; stir-fry until bok choy is tender-crisp.
- 4Whisk remaining arrowroot powder with apple cider. Return chicken to pan. Pour in apple cider mixture, stirring until sauce thickens slightly.
- 5Stir in fresh chives and sesame oil. Serve immediately.
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