Asian Stir Fry

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)
  • + 7 more ingredients
    • 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

1. Rinse the chicken and pat dry 2. Heat the coconut oil in a large skillet over medium heat 3. Saute the onion for 8 to 10 minutes, until soft and translucent 4. Add the broccoli, carrots, and chicken and saute for 10 minutes until almost tender 5. Add the bok choy, mushrooms, zucchini, and ...

View full recipe at SpringPad

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