How to Prepare Chicken and Asparagus Skillet ?

Preparation:       

Preparation time: 10 mins 

Cooking time: 15 mins 

Serving: 6

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

Instructions:

1. Season chicken with salt, pepper and garlic powder.
2. Mix coconut aminos, chicken broth, tapioca starch, and ginger 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 amino 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.