asian stir fry

Asian Stir Fry

Asian Stir Fry with Cauliflower Rice; photo by Leigh Beisch

Today I want to share a deliciously healthy recipe from my latest book Paleo Cooking from Elana’s Pantry. I’d also like to thank all of you who let me know on Facebook and twitter that you found the book at both Costco and Target. It’s great to see the Paleo and grain-free trends spreading. Everyone deserves healthy food.

This Asian Stir Fry is one of the numerous healthy entree recipes in Paleo Cooking from Elana’s Pantry. It is a tempting combination of vegetables sauteed in coconut oil, along with chicken. I serve it over Cauliflower Rice for a low-carb super healthy, dinner. I love trading out high carb grains such as rice for superfood cruciferous vegetables such as cauliflower. This dish is also superb over Sesame Kelp Noodles.

Here’s the recipe, and keep in mind that there are so many other delicious yet healthy entree dishes available to you in Paleo Cooking from Elana’s Pantry just in case that’s what you are looking for.

Print Recipe
Asian Stir Fry
  • 1 pound boneless, skinless chicken breast
  • 2 tablespoons coconut oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 heads broccoli, sliced into 3-inch spears (about 4 cups)
  • 2 medium carrots, sliced (about 1 cup)
  • 2 heads baby bok choy, sliced crosswise into 1-inch strips (about 1½ cups)
  • 4 ounces shiitake mushrooms, stemmed and thinly sliced (about 1 cup)
  • 1 small zucchini, sliced (about 1 cup)
  • ½ teaspoon celtic sea salt
  • cups water
  • 2 tablespoons arrowroot powder
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons ume plum vinegar
  1. Rinse the chicken and pat dry. Cut into 1-inch cubes and transfer to a plate.
  2. Heat the coconut oil in a large skillet over medium heat
  3. Saute the onion for 8 to 10 minutes, until soft and translucent
  4. Add the broccoli, carrots, and chicken and saute for 10 minutes until almost tender
  5. Add the bok choy, mushrooms, zucchini, and salt and saute for 5 minutes
  6. Add 1 cup of the water, cover the skillet, and cook for about 10 minutes, until the vegetables are wilted
  7. In a small bowl, dissolve the arrowroot powder in the remaining ½ cup of water, stirring until thoroughly combined
  8. Add the arrowroot mixture to the vegetables and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and becomes glossy
  9. Stir in the sesame oil, and vinegar, then serve

For more information on Paleo Cooking from Elana’s Pantry check out my cookbook page.

For healthy updates and daily food for thought, follow me on twitter and Facebook.


  1. Harriet says

    I made this last week and it was delicious. I served it with rice because I was not up to making two new dishes. Today I made the cauliflower rice and it was also great. I added about 2/3 cup of water after I added the cauliflower because I wanted it to stay white. It worked out fine.

  2. Sara Chwatt says

    This recipe is great but the cooking times are way too long for me… we like our chicken and veggies tender, I only cooked everything about half of what you recommend and all came out with a little crunch still left in them and delish! Thx!

  3. Maggie Flowers says

    Oh my gosh, I made Elana’s Asian Stir Fry this evening and is it fabulous. I used to make stir fry (before going paleo) and used the packaged stir fry sauce. This is so much better. Thank you, Elana.

  4. Anca says

    Hi Elana. What could I replace the Ume plum vinegar with (something that can be easily found in Asian groceries)?
    thanks very much!

  5. Denise says

    Hello. A friend of mine told me about your blog and “Cooking With Mr. C.” on Facebook. I now have two favorites. Keep up the great work. Denise

  6. says

    I love how you mentioned that “everyone deserves healthy food”. I completely agree on this!

    It’s great that healthier foods now seem to be more and more popular. Many grocery stores have larger varieties of organic and natural foods – just like how it should be!

    I personally am a big fan of arrowroot. Have you ever tried eating it as is? I find it delicious! It’s such a delicious starch. I haven’t tried the powder form, but I am curious to see how it tastes.

    Thanks for sharing this recipe. I love all the vegetables in it. I’m excited to check out more recipes from your book.

  7. says

    This has everything I love. This Asian Stir Fry is not only delicious but it’s packed with vegetables, nutrients, fiber, and protein. Thanks Elana for continuing to work so hard to make us healthy!

  8. Caroline says

    Hi. My name is Caroline. I love searching food blogs. I have a few favorites. My 5 kids (yes, 5) love what I find. I love two blogs, yours and another called “Cooking With Mr. C.” (on Facebook which also takes you to the blog) Between the two of you, I’m kept very busy. Keep up the wonderful work. It’s so appreciated.


  9. says

    That looks like such a tasty dinner. We have been eating a ton of cauliflower rice lately and love it–but for some reason I haven’t gotten around to pairing it with a stirfry yet. Thanks for the idea!

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