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How to Prepare Chicken and Asparagus Skillet ?


Preparation time: 10 mins 

Cooking time: 15 mins 

Serving: 6


  • 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


  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.
Posted by Coba Grills and we thank Mommy's Home Cooking for this delicious recipe and the recipe link is