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One-pan coconut chicken bok choy

Nightshade free • Gluten free • Dairy free • Egg free • Nut free

Creamy coconut chicken with bok choy, lime juice and coriander. Your taste buds are in for a treat, as this is one incredibly delicious meal. The best types of meals are sometimes the easiest ones to make, with few ingredients and little prep time. This coconut chicken is creamy, fresh and beautifully flavoured.

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If you haven't tried coconut cauliflower rice, it's rather delicious. In this dish the sauce is similar and will create that extra deliciousness across the whole meal.

AIP one-pan coconut chicken bok choy

Time : 45 minutes

Servings : 2


• 6 chicken thigh fillets

• 3 garlic cloves or 1 tsp garlic powder

• 1 tsp ginger powder

• 1/2 tsp salt

• 1/4 red onion, sliced finely

• 8 yams, cut in half

• 2 bok choy, stems chopped

• 1/4 red onion, sliced

• 1 tsp dried coriander

• 3/4 cup fresh coriander

• 1 cup coconut milk

• 2/3 cup AIP chicken stock

• 2 tbsp fresh lime juice

• 2 cups cauliflower rice


  1. In a large pan, heat the olive oil. Add chicken with ginger, garlic and salt. Brown the chicken each side until cooked halfway through.

  2. Remove chicken from pan, set aside.

  3. Add bokchoy stems and half of the red onion to the pan, scraping the base of the pan to get all those delicious flavours, and cook for 5 minutes or until slightly softened.

  4. Add yams along with stock and coconut milk. Simmer until the sauce has slightly reduced and thickened, about 5 minutes. If the sauce does not thicken - put 1 tsp of tapioca flour in a bowl with a tbsp coconut milk stirring to make a paste, and stir this through the pan. It will thicken the sauce.

  5. Place chicken back into the pan nestling it into the liquid, and simmer until almost fully cooked.

  6. Scatter bokchoy around the pan with the rest of the red onion, and cook until bokchoy is just starting to wilt.

  7. While the bokchoy is cooking, heat a small pan with 2 tbsp water or a 1 tsp of avocado oil, and cook the cauliflower rice for 3 - 4 minutes until fully cooked.

  8. Serve cauliflower rice topped with coconut chicken and garnish with a good amount of fresh coriander.



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