Chicken Asparagus Skillet

PREP TIME: 10 mins
COOK TIME: 15 mins
TOTAL TIME: 25 mins
SERVINGS:  6 servings

INGREDIENTS

  • 5 - 6 skinless boneless chicken breasts, cut into 1-inch pieces
  • Salt and black pepper to taste
  • 2 teaspoons garlic powder
  • ½ cup coconut aminos (or low sodium soy sauce)
  • ½ cup chicken broth
  • 1 tablespoon tapioca starch (or corn starch)
  • 1 teaspoon ginger (see notes)
  • 1/2 teaspoon cayenne pepper (see notes)
  • 4 tablespoons olive oil, separated
  • 6 garlic cloves, minced
  • 8 oz. mushroom, sliced
  • 1 lb. asparagus, woody stems trimmed, sliced into 1-inch pieces
  • 1 bunch scallions, white and green parts, thinly sliced
  • 1 tablespoon sesame seeds (I used black sesame seeds)

 

 

INSTRUCTIONS

  1.  Season chicken with salt, pepper and garlic powder.
  2. Mix coconut aminos, chicken broth, tapioca starch, ginger and cayenne pepper in a small bowl until well combined and no lumps.
  3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add chicken and cook about 8 -10 minutes or until chicken is no longer pink and cooked, stirring occasionally. Remove chicken from the skillet and reserve.
  4. Add the remaining 2 tablespoons of oil to the same skillet. Add garlic and sauté, stirring constantly, until fragrant, about 1 minute. Add mushrooms and asparagus and cook until slightly tender, about 5 minutes. Return the chicken to the pan and stir in the reserved coconut aminos mixture; toss to heat through. Bring to a full boil to thicken.
  5. Garnish with sliced and scallions and sesame seed, if desired.
  6. Server with mashed potatoes, white rice, quinoa, or vegetables.

 

NUTRITION

Calories: 320kcal
Carbohydrates: 11g
Protein: 35g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 96mg
Sodium: 704mg
Potassium: 878mg
Fiber: 2g
Sugar: 2g
Vitamin A: 705IU
Vitamin C: 9.5mg
Calcium: 44mg
Iron: 2.8mg