Mushroom Chicken Stir Fry (grain-free : gluten-free : primal : dairy-free : paleo)

In the mood for Asian food last week, I developed this recipe for Mushroom Chicken Stir Fry.  My whole family was pleased to gobble this down.  This recipe is a great way to use leftover cooked chicken, or it can also be made with raw chicken as well.

Mushroom Chicken Stir Fry

• For the chicken:
• 2 cups leftover cooked chicken or raw chicken, in bite-sized chunks
• 1 Tb rice wine vinegar
• 2 Tb gluten-free naturally fermented soy sauce
• 1 Tb minced garlic
• 1 Tb minced fresh ginger
• 1 Tb refined coconut oil
• For the veggies:
• 8 ounces button mushrooms, sliced
• 1 stalk celery, chopped
• 1 baby bok choy, chopped with the green and white parts separated
• 3 green onions, with the green parts chopped and the white parts cut into big chunks
• 1 Tb refined coconut oil
• For the sauce:
• 1 Tb dark roasted natural peanut butter, preferably organic
• 1/2 Tb maple syrup, preferably organic
• 2 Tb gluten-free naturally fermented soy sauce 
• 1 tsp rice wine vinegar 
• 2 tsp toasted sesame oil
• 1 small clove garlic, minced
• dash of ground cayenne pepper
• dash freshly ground pepper
• 1 Tb arrowroot starch
• 1/2 cup chicken broth, preferably homemade
• 1/4 cup filtered water (or just use more chicken broth if using storebought broth since it has a more muted flavor than homemade)
• Nutrient-dense white rice, rice noodles, or grain-free bean threads, as an accompaniment

1. Heat a large skillet over medium heat. Add 1Tb refined coconut oil; once it is melted swirl it around to coat the bottom of the pan. Add the chicken and saute until it is warmed through (if using leftover chicken) or for several minutes until fully cooked (if using raw chicken). I like to use my bamboo spatula for this recipe.
2. In the meantime, combine all of the sauce ingredients except for the broth and water. Whisk these ingredients all together, and then stir in the broth and water. 
3. Add the garlic and ginger; saute for 1-2 minutes, until fragrant. Then drizzle the rice wine vinegar and soy sauce over the chicken. Stir to combine. 
4. Pour the chicken mixture into a bowl and set aside.
5. Melt 1 Tb refined coconut oil in the skillet. Saute the celery and white parts of the bok choy for 5 minutes over medium heat.
6. Stir in the mushrooms and sauce. Put a lid on the skillet and allow it to simmer for 4 minutes, stirring occasionally.
7. Stir in the onions and green parts of bok choy. Allow to cook for another 4 minutes, removing the cover towards the end to allow some of the moisture to cook off.
8. Stir in the reserved chicken and allow to cook an additional 1-2 minutes to re-warm the chicken.
9. Serve over nutrient-dense white rice, rice noodles, or grain-free bean thread noodles. Egg drop soup or a green salad would be a great accompaniment for this meal.

What is your favorite Asian-inspired recipe?

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