Vibrant Low-Histamine Chicken & Bok Choy Stir-Fry

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

1. 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.
2. 2Stir-fry chicken until cooked through and lightly browned. Remove from pan.
3. 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.
4. 4Whisk remaining arrowroot powder with apple cider. Return chicken to pan. Pour in apple cider mixture, stirring until sauce thickens slightly.
5. 5Stir in fresh chives and sesame oil. Serve immediately.