Asian Stir Fry
This flavorful stir-fry brings together tender chunks of chicken with a colorful medley of vegetables in a savory, glossy sauce. Each bite offers a delightful combination of textures and flavors, making this dish a satisfying and wholesome option for a family dinner or gathering with friends. With the perfect balance of sweet and salty notes, this dish is sure to become a favorite in your recipe collection. Enjoy the vibrant hues and delicious aromas that fill your kitchen as you whip up this delectable meal.
— Constant Cookbook
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
- 1 tablespoon honey
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
Yield
Makes 4 servings
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