Asian Stir-Fry with Cauliflower Rice

Asian Stir-Fry

SERVES 4 • 

Although stir-fries are traditionally made in a wok, I use a 12-inch skillet, which works just as well. The key is having a large surface area for cooking the bounty of vegetables in this Asian-inspired medley of sesame-spiced ingredients. Serve over Cauliflower Rice.

1 pound boneless, skinless chicken breasts

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 sea salt

1½ cups water

2 tablespoons arrowroot powder

2 tablespoons toasted sesame oil

2 tablespoons ume plum vinegar

1 tablespoon honey

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. 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 to 3 minutes, stirring constantly, until the sauce thickens and becomes glossy. Stir in the sesame oil, vinegar, and honey, then serve.