Ingredients

The following ingredients have 5 Servings
  • 1.5 lbs Boneless skinless chicken breast (cut into small chunks)
  • 1/4 cup balsamic vinegar
  • 1/4 cup coconut aminos or soy sauce
  • 2 tbsp honey
  • 3 large garlic cloves (crushed)
  • 2 tsp fresh ginger (minced)
  • 2 tsp crushed red pepper (optional)
  • 2 tbsp sesame oil or coconut oil
  • 1/2 medium sized yellow onion (chopped)
  • 10 oz asparagus stalks (ends trimmed, cut into 2 inch pieces)
  • 1 cup trimmed green beans
  • 1 cup sliced mushrooms
  • 1 tbsp arrowroot starch* (optional)
  • 2 tsp crushed red pepper (optional)

Instruction

  • Begin by heating a LARGE skillet to medium high heat.
  • Make your sauce: whisk together balsamic vinegar, coconut aminos or soy sauce, honey, garlic, ginger, and crushed red pepper (if using). Set aside.
  • Once skillet is hot, add sesame oil or coconut oil to coat the pan. Toss in all vegetables. Let your veggies cook for about 5 minutes (onions should be soft, mushrooms beginning to brown, and the rest still crispy).
  • Toss in chicken pieces. Cook for another 8-10 minutes (depending on thickness of chicken). Chicken should be no longer pink, but still tender. Toss sauce into the pan and coat veggies and chicken.
  • If you wish to thicken the sauce, add in arrowroot starch by first mixing with 1 tbsp of water. Add to pan and cook let simmer for another 2 minutes.
  • Serve hot! Best served over rice or cauliflower rice.