Serves: 4
Ingredients:
1 pound boneless, skinless chicken breast or top sirloin steak
2 tablespoons coconut oil or can use avocado 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 large skillet over medium heat
Saute the onion for 8 to 10 minutes, until soft and translucent
Add the broccoli, carrots, and chicken and saute for 10 minutes until almost tender
Add the bok choy, mushrooms, zucchini, and salt and saute 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 to 3 minutes, stirring constantly, until the sauce thickens and becomes glossy
Stir in the sesame oil, and vinegar, then serve
Please note: You can substitute the meat and add more of your favourite vegetables for a vegetarian option.