3 organic free range chicken breasts
1-2 tablespoons coconut oil
1/2 medium onion, sliced thin
1 head broccoli
2 heads baby bok choy, cut in 1 inch pieces
1 cup baby bella mushrooms
1/2 tsp himalayan pink salt
2 tablespoons arrowroot powder
2 tablespoons avocado or sesame oil
2 tablespoons champagne vinegar
1 tablespoon honey
Most of your work is cutting. Don't worry about everything being perfect, just try to get consistent sizes so things cook evenly.
Put about a tablespoon of coconut oil in a pan and heat to medium high. Add onions and cook for about 5 minutes or until translucent. This may take more or less time depending on how thin you slice them.
Add the broccoli and cook for another 5 minutes. Add chicken, peppers and carrots, sprinkle some pink salt in and cook for around 8 minutes. I ended up having to use two pans at this point, but it works.
Now add mushrooms, zucchini and bok choy for 4 minutes. Stir periodically during all of these steps.
While this is cooking whisk together 1/2 cup of water and 2 tablespoons arrowroot powder. If you are not familiar with it, it works a lot like corn starch as a thickener. Get out some vinegar, avocado or sesame oil and honey.
Once the liquid in the pan is thicker, add about 2 tablespoons of the oil and vinegar. Add 1 tablespoon of honey.
Serve over just quinoa or as I did quinoa and brown rice. A little organic soy sauce and you are good to go!