Ingredients
Method
- (Chef's Note: The original recipe missed cooking the chicken and adding the broccoli/carrots into the cooking process! I have refined these instructions so your dish turns out perfectly cooked and delicious every single time.)
- Rinse and pat dry the 1 pound (16 oz / 454g) chicken breast, then cut into small cubes.
- Add 1 tbsp. (0.5 oz / 15g) of coconut oil to a large skillet set over medium heat to melt.
- Add the chicken cubes and cook until golden and cooked through, then remove them to a plate and set aside.
- Add the remaining 1 tbsp. (0.5 oz / 15g) of coconut oil to the skillet, then add the 1 cup (5.3 oz / 150g) finely chopped onion and sauté for about 10 minutes or until tender and translucent.
- Add the 1 cup (4 oz / 115g) zucchini, 4 ounces (113g) shiitake mushrooms, 1.5 cups (3.5 oz / 100g) bok choy, 1 cup (4.5 oz / 128g) carrots, 4 cups (10 oz / 285g) broccoli, and 0.5 tsp. (0.1 oz / 3g) sea salt; sauté for about 5 minutes.
- Stir in 1 cup (8 oz / 237g) of water and cook, covered, for about 10 minutes or until the veggies are properly wilted and tender.
- Dissolve the 2 tbsp. (0.6 oz / 16g) arrowroot powder in a small bowl with the remaining 0.5 cup (4 oz / 118g) of water, stirring until well blended and smooth.
- Stir the arrowroot mixture and the cooked chicken back into the skillet with the veggies, continuing to cook for 3 minutes more or until the sauce is thick, glossy, and coats the ingredients.
- Remove from heat, then seamlessly stir in the 1 tbsp. (0.7 oz / 21g) honey, 2 tbsp. (1 oz / 28g) toasted sesame oil, and 2 tbsp. (1 oz / 30g) vinegar before serving hot.
- Do Not Overcrowd the Pan: When cooking the chicken, make sure the pieces have some breathing room. If you dump all the chicken in at once in a small pan, it will steam rather than sear, and you will miss out on that delicious golden-brown crust.
- Cook in batches if necessary!
- Cut Vegetables Uniformly: To ensure everything finishes cooking at the exact same time, try to slice your dense vegetables (like carrots and onions) relatively thin and uniform.
- Add Finishing Flavors Off the Heat: Notice how the recipe instructs you to stir in the honey, sesame oil, and vinegar at the very end? Toasted sesame oil has a low smoke point and loses its delicate flavor if cooked over high heat, while honey can easily burn.
- Stirring them in right before serving guarantees a glossy, flavorful finish.
Embrace "Mise en Place": Stir-frying happens incredibly fast! Before you even turn on the stove, ensure all your vegetables are chopped, your chicken is cubed, and your sauce ingredients are measured. This prevents overcooking while you scramble to find an ingredient.