Asian Stir Fry

Main dish, Sides | April 13, 2015 | By

Asian Stir Fry
Serves 4
  1. 1 pound boneless, skinless chicken breast
  2. 2 tablespoons coconut oil
  3. 1 medium onion, finely chopped (about 1 cup)
  4. 2 heads broccoli, sliced into 3-inch spears (about 4 cups)
  5. 2 medium carrots, sliced (about 1 cup)
  6. 2 heads baby bok choy, sliced crosswise into 1-inch strips (about 1½ cups)
  7. 4 ounces shiitake mushrooms, stemmed and thinly sliced (about 1 cup)
  8. 1 small zucchini, sliced (about 1 cup)
  9. ½ teaspoon sea salt
  10. 1½ cups water
  11. 2 tablespoons arrowroot powder
  12. 2 tablespoons sesame oil
  13. 2 tablespoons coconut aminos (or soy sauce)
  14. 1 tablespoon raw honey
  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. Sauté the onion for 8 to 10 minutes, until soft and translucent
  4. Add the broccoli, carrots, and chicken and sauté for 10 minutes until almost tender
  5. Add the bok choy, mushrooms, zucchini, and salt and sauté 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, aminos or soy sauce, and honey, then serve
Hearth and Honey


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