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ChickenBroccoliWe make this recipe at least once a week this time of year… so tasty and quick!  This is our adaptation of the recipe from “Internal Bliss” a GAPS Cookbook (grain-free, refined- sugar-free, and lactose free).


  • 1 lb Chicken
  • 3 Tbsp Coconut Oil
  • 1/2 Yellow Onion, thinly sliced
  • 2 Cloves of Garlic, crushed
  • 1-2 tsp freshly grated Ginger
  • 4 Tbsp fresh Lemon Juice
  • 4 Tbsp chopped Green Onion
  • 1 tsp Chinese Five Spice Powder
  • 1/2 cup Chicken Broth
  • 1 head Bok Choi, chopped
  • handful of Sugar Snap Peas (optional)
  • 2-3 cups Broccoli Florets


Cut the chicken into bite-sized pieces and set aside. In a medium bowl, combine the lemon juice, honey, Five Spice Powder, and green onion.  Add the chopped chicken, stir to coat, and let sit for about 10 minutes. In a wok or large skillet, melt the coconut oil and saute the garlic, onions, and ginger for several minutes until soft.  Add the Bok Choi and saute for another 5 minutes.  Add the chicken mixture and cook on high heat for about 3-4 minutes, then add the chicken broth, turn the heat down, and cover and let simmer for about 5 minutes.  Add the broccoli florets and the sugar snap peas (optional), cover again, and cook another 5 minutes or until the chicken is cooked through and the broccoli is tender.  Delicious!

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