Asian-inspired Chicken and Vegetables

2 T coconut oil
1 lb chicken, cut in chunks
1/2 lb mushrooms, in thick slices
1/4 c water
3/4 lb broccoli, in bite-sized pieces
3/4 lb bok choy, in bite-sized pieces
3 big cloves of garlic, minced (or 4 medium ones)
1 T fresh grated ginger
1 T lemon grass paste
2 T soy sauce

Heat oil in a large skillet (or dutch oven).  Add the chicken, and saute about 2 minutes, until the outsides just start to brown.  Add the mushrooms, and cook until the liquid starts to come out (another few minutes).  Add the water, broccoli, and bok choy.  Cover the pan and reduce the heat to medium, and cook 5-10 minutes, or until the broccoli turns bright green.
Add the garlic, ginger, lemon grass, and soy sauce.  Stir it all around, so they are evenly distributed, and cook another minute or so.  Remove the chicken and veggies to a serving dish, and reduce the sauce.  Pour the sauce over the chicken and veggies, and serve.