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

Print Recipe
  • 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
  2. Cut into 1-inch cubes and transfer to a plate
  3. Heat the coconut oil in a very large frying pan over medium heat
  4. Sauté the onion for 8 to 10 minutes, until soft and translucent
  5. Add the broccoli, carrots, and chicken and sauté for 10 minutes until almost tender
  6. Add the bok choy, mushrooms, zucchini, and salt and sauté for 5 minutes
  7. Add 1 cup of the water, cover the skillet, and cook for about 10 minutes, until the vegetables are wilted
  8. In a small bowl, dissolve the arrowroot powder in the remaining ½ cup of water, stirring until thoroughly combined
  9. Add the arrowroot mixture to the vegetables and cook for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy
  10. Stir in the sesame oil, and vinegar, then serve

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. 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

  2. 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.

  3. 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!

  4. 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.


  5. 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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Recipes » Dinners » Asian Stir Fry