Asian Stir Fry with Chicken
Ingredients
-
1
pound
boneless, skinless chicken breast
-
2
tablespoons
coconut oil
-
1
medium
onion, finely chopped
-
2
heads
broccoli, sliced into spears
-
2
medium
carrots, sliced
-
2
heads
baby bok choy, sliced
-
4
ounces
shiitake mushrooms, stemmed and sliced
-
1
small
zucchini, sliced
-
½
teaspoon
celtic sea salt
-
1½
cups
water
-
2
tablespoons
arrowroot powder
-
2
tablespoons
toasted sesame oil
-
2
tablespoons
ume plum vinegar
Instructions
- Rinse and pat dry the chicken, then cut it into 1-inch cubes.
- Heat coconut oil in a large frying pan over medium heat and sauté the onion until soft.
- Add broccoli, carrots, and chicken to the pan, cooking until almost tender.
- Stir in bok choy, mushrooms, zucchini, and salt, sautéing for an additional 5 minutes.
- Add 1 cup of water, cover, and cook until the vegetables are wilted.
- Dissolve arrowroot powder in the remaining water and add to the pan, stirring until the sauce thickens.
- Finish by stirring in sesame oil and vinegar, then serve.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
20g
Total protein
30g
Sodium
600mg
Cholesterol
70mg
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