Ingredients

The following ingredients have 6 Servings
  • 5 - 6 skinless boneless chicken breasts, (cut into 1-inch pieces (about 1 kg - 2.2 lb))
  • Salt and black pepper to taste
  • 2 teaspoons garlic powder
  • ½ cup (120 ml) coconut aminos ((or low sodium soy sauce))
  • ½ cup (120 ml) chicken broth
  • 1 tablespoon (10 g) tapioca starch ((or corn starch))
  • 1 teaspoon ginger ((see notes))
  • 1/2 teaspoon cayenne pepper ((see notes))
  • 4 tablespoons (60 ml) olive oil, (separated)
  • 6 garlic cloves, (minced)
  • 8 oz. (230 g) mushroom, (sliced)
  • 1 lb. (450 g) asparagus, (woody stems trimmed, sliced into 1-inch pieces)
  • 1 bunch green onions, (white and green parts, thinly sliced)
  • 1 tablespoon sesame seeds ((I used black sesame seeds))

Instruction

  • Season chicken with salt, pepper and garlic powder.
  • Mix coconut aminos, chicken broth, tapioca starch, ginger and cayenne pepper in a small bowl until well combined and no lumps.
  • 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.
  • 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.
  • Garnish with sliced and scallions and sesame seed, if desired.
  • Server with mashed potatoes, white rice, quinoa, or vegetables.