Asian Stir Fry

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.

Asian Stir Fry

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Servings 4


  • 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


  • Rinse the chicken and pat dry
  • Cut into 1-inch cubes and transfer to a plate
  • Heat the coconut oil in a very large frying pan over medium heat
  • Sauté the onion for 8 to 10 minutes, until soft and translucent
  • Add the broccoli, carrots, and chicken and sauté for 10 minutes until almost tender
  • Add the bok choy, mushrooms, zucchini, and salt and sauté for 5 minutes
  • Add 1 cup of the water, cover the skillet, and cook for about 10 minutes, until the vegetables are wilted
  • In a small bowl, dissolve the arrowroot powder in the remaining ½ cup of water, stirring until thoroughly combined
  • Add the arrowroot mixture to the vegetables and cook for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy
  • Stir in the sesame oil, and vinegar, then serve
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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

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21 responses to “Asian Stir Fry”

  1. 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. 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!

    • I agree with you on this. Cooking times should’ve cut in 1/2. And there’s no reason to cook the onion first. Cook chicken for 5-7min until not pink. Remove. Throw in rest of veggies and fry for 5 min. Add chicken and water at same time and the arrowroot mixture. Cook for 3-5 min until thickened and bubbly. Done.
      The vegetables should still have some crispness to them. Not soggy

      • Paul, thanks for your comment, I really appreciate it! If your stove is hotter than mine your cooking times will indeed be different. Feel free to alter them to your taste and also be sure to refer to guidelines in the instructions of the recipe such as “tender” and “almost wilted” and make any adjustments you prefer :-)

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

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Recipes » Dinners » Asian Stir Fry