The sauce in this low carb chicken bok choy stir fry recipe has been thickened with egg yolks and coconut flour instead of the traditional corn starch.
Put Bok Choy in a bag with Sesame Oil, minced ginger and salt
Marinate Bok Choy for 1-8 hours in bag
Mix soy sauce, egg yolks and coconut flour. Coat chicken with egg yolk mixture and let sit.
Slice Green Onions, separate the greens and cut into bite size pieces, put aside. Chop the whites and hold separately.
Heat sesame oil in large skillet or wok. Cook 1/2 of the garlic, ginger, green onion whites in oil until golden.
Add chicken to skillet and stir fry until no longer pink. Remove from heat.
Use remaining oil, garlic, ginger, green onion whites to heat pan again.
Put Bok Choy in pan and heat until it gets soft and fragrant. Add green onions (greens) and cook until soft.
Put the chicken back in quickly to heat back up.