Ginger Turmeric Chicken Stew

(SIBO-Friendly)

This is one of the first recipes I made after being diagnosed with SIBO. It’s warming, grounding, and full of flavor without overwhelming the gut. Everything is intentionally chosen to be gentle, simple, and nourishing.

Serves: 3–4
Time: 30 minutes

Ingredients

• 2 tbsp ghee, divided

• 1 lb chicken breast or thighs, cut into bite-sized cubes

• Salt and pepper, to taste

• 1 tbsp freshly grated ginger

• 1 tbsp freshly grated turmeric (or 1 tsp ground turmeric)

• 2 cups kabocha squash, peeled and diced

• 1½ cups chicken broth (use homemade or low-FODMAP)

• 1 red bell pepper, thinly sliced

• 1 small–medium bok choy, chopped

Instructions

1. Heat 1 tbsp of ghee in a large pan or Dutch oven over medium heat. Season the chicken with salt and pepper and cook until lightly browned on all sides. It doesn’t need to be fully cooked through. Remove and set aside.

2. Add the remaining 1 tbsp of ghee to the pan. Sauté the ginger and turmeric for 1–2 minutes until fragrant.

3. Stir in the diced kabocha squash and 1 cup of broth. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 10 minutes, until the squash begins to soften.

4. Return the chicken to the pan. Add the red bell pepper and bok choy. Season again with salt and pepper. Pour in the remaining ½ cup of broth.

5. Cover and simmer for another 10 minutes, or until the chicken is fully cooked and the vegetables are tender.

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