Asian vegetable stir fry recipe

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This Paleo-friendly dish is a healthy entrée for a grain-free eater, too. The combination is so tempting, with its chicken, cauliflower rice and veggies sautéed in tasty coconut oil.

  • Yield: 4 Servings
  • Total Time: 1 Hour


  • 1 lb of chicken breast, skinless, boneless
  • 2 tbsp of coconut oil
  • 1 medium onion chopped
  • 2 spear-sliced broccoli heads
  • 2 medium carrots sliced
  • 2 sliced in strips heads of baby Bok choy
  • 4 oz of de-stemmed, sliced shiitake mushrooms
  • 1 small zucchini sliced
  • ½ tsp sea salt
  • 1 & ½ cups filtered water
  • 2 tbsp of arrow root powder
  • 2 tbsp toasted sesame oil
  • 2 tbsp plum vinegar
How to Make It
  1. Rinse chicken. Pat it dry.
  2. Cut in 1” cubes. Transfer them to plate.
  3. Heat coconut oil in large fry pan on med. heat.
  4. Sauté onion for eight to 10 minutes, till translucent and soft.
  5. Add chicken, broccoli and carrots. Sauté for eight to 10 minutes, till nearly tender.
  6. Add sea salt, zucchini, mushrooms and Bok choy. Sauté for three to five minutes.
  7. Add a cup of filtered water. Cover fry pan. Cook for 10 minutes or so, till veggies wilt.
  8. Dissolve arrow root powder in small bowl with ½ cup water. Stir till they are combined well.
  9. Add arrow root mixture to veggies. Cook for two to three minutes while stirring, till sauce becomes glossy and thickens.
  10. Add vinegar and sesame oil. Stir. Serve.

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