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Asian Stir Fry

Serves: 4


  • 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


  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. 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 salt and saute 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, and vinegar, then serve

Please note: You can substitute the meat and add more of your favourite vegetables for a vegetarian option.

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