For the sauce
- 1/3 cup chicken broth
- 3 tbsp coconut aminos
- 2 tsp fish sauce
- 2 tsp rice vinegar (sub apple cider vinegar)
- 1 tbsp coconut sugar
- 1/4 tsp salt
- 1/8 tsp black pepper (omit pepper for AIP)
- 2 tsp arrowroot starch
For the stir fry
- 1 head choy sum, divided between stems and leaves
- 1 lb chicken breast, sliced thin
- 1 tbsp arrowroot starch
- Salt and pepper (omit pepper for AIP)
- 2 tbsp avocado oil
- 1/2 onion, sliced thin
- 3 cloves garlic, minced
- 1 thumb ginger, minced
- 1 large carrot, sliced thin
- 1 cup snow peas, chopped in half
- 1 cup mung bean sprouts
- 2 tbsp green onion
- Prepare the sauce by whisking the ingredients together and setting aside.
- To chop the choy sum, slice it in thirds and separate the stems and the leaves. Set aside.
- Toss the chicken with arrowroot starch and season with salt and pepper. Set aside.
- Using a large pan, heat the oil over medium heat and add the chicken, onion, garlic, and ginger. Saute for 4-5 minutes or until the chicken is no longer pink and the onions are soft.
- Add the carrots, choy sum stems, and snow peas. Satue for another 5 minutes to soften.
- Add the choy sum leaves, mung bean sprouts, and the sauce. Stir to combine and allow to simmer until the sauce thickens and the greens are softened. The chicken should be cooked through to 165 F.
- Serve with a side of rice or cauliflower rice if desired and top with green onion.
All nutrition facts are estimates and will vary.
- Prep Time: 10
- Cook Time: 20
- Method: Stovetop
- Cuisine: Chinese American
- Serving Size: 1 serving
- Calories: 443
- Fat: 10.8g
- Carbohydrates: 48.1g
- Fiber: 14.3g
- Protein: 39.1g
Keywords: choy suey