Ingredients

The following ingredients have 4 Servings
  • 2 to 3 chicken breasts (diced)
  • 8 oz. mushrooms (sliced)
  • 1 cup asparagus (diced)
  • 1 onion (sliced)
  • 1 green onion (thinly sliced)
  • 2 cups fresh baby spinach
  • 2 garlic cloves (minced)
  • 1 tbsp. fresh ginger (minced)
  • 2 tbsp. white wine vinegar
  • 1/4 cup coconut aminos
  • 2 tsp. fish sauce
  • 2 tbsp. fresh lime juice
  • 2 tsp. freshly ground black pepper
  • 4 tbsp. coconut oil

Instruction

  • In a small bowl, combine the coconut aminos, lime juice, fish sauce, vinegar, and black pepper.
  • Melt 2 tbsp. of coconut oil in a skillet over medium-high heat.
  • Brown the chicken pieces in the skillet on all sides for 4 to 5 minutes.
  • Set the chicken aside and add the remaining coconut oil.
  • Add the garlic, ginger, asparagus, and onion, and cook for 2 to 3 minutes – stirring often.
  • Add the mushrooms and cook 2 to 3 minutes longer.
  • Bring the chicken back to the skillet, and pour the coconut amino sauce over everything.
  • Cook and stir for 4 to 5 minutes, or until chicken is cooked through and asparagus is tender.
  • Add the spinach to the pan, and cook everything for 1 to 2 minutes more or until the spinach is wilted.
  • Serve topped with sliced green onion and more black pepper to taste.