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Asian Stir Fry with Chicken
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Servings
4
Ingredients
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
1½
cups
water
2
tablespoons
arrowroot powder
2
tablespoons
toasted sesame oil
2
tablespoons
ume plum vinegar
Instructions
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
minutes
mins
Cook Time
35
minutes
mins
Total Time
55
minutes
mins
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Equipment
Very Large Frying Pan
Small Bowl
Measuring Utensils
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Mention
@elanaspantry
or tag
#elanaspantry
!