Submitted by: Isabel De Los Rios
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Servings: 2
A simple stir fry with chicken, asparagus, and coconut aminos.
1 tbsp. coconut oil
1 bch. asparagus
3 clove garlic
1/2 tsp. ground ginger
1/2 lbs. chicken breast
sea salt & black pepper to taste
1/4 c. chicken broth
2 tbsp. coconut aminos
Trim asparagus and cut into 2-inch pieces. Cut chicken into 1-inch pieces, and season with sea salt and pepper.
Heat 1 teaspoon of coconut oil in a large skillet over medium-high heat. Add asparagus pieces, and cook for 3-4 minutes, stirring occasionally. Add minced garlic and ginger, and cook for another minute. Remove asparagus from skillet, and set aside.
Turn heat up to high. Add 1 teaspoon of coconut oil to the skillet. When the coconut oil has melted, add half of the chicken pieces. Cook for 4 minutes on each side. When chicken is browned and cooked through, remove from skillet and set aside. Repeat with remaining coconut oil and remaining chicken pieces.
Combine chicken broth and coconut aminos in the skillet. Bring to a boil and cook for about 1 minute. Add chicken and asparagus back to the skillet. Heat through before serving.
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