This simple stir fry is so easy to throw together and ready in only 20 minutes! Tender chunks of chicken, fresh asparagus, and a quick sauce make this one pot dish perfect for any night of the week!
1 1/2lbchicken breasts, skinless, boneless, cut into 1-inch pieces
1 1/2tbspolive or avocado oil
1/2tspsalt
1/2tsppepper
1bunchasparagus, trimmed, cut into thirds
Sauce
1/2cupcoconut aminos
1/4cupchicken stock
1tspgarlic, minced
1tspchili powder
1/2tsppaprika
1/2tsponion powder
1/4tspsalt
1tbsparrowroot flour
1tbspcold water
Optional: Sesame seeds for garnish
Instructions
Add oil to a large skillet. Heat on medium-high. Once oil is hot, add your chicken pieces. Salt and pepper. Sauté for 3 to 4 minutes uncovered, flipping occasionally. Chicken should have some browning. Remove from skillet and set aside.
Add asparagus, coconut aminos, chicken stock, garlic, chili powder, paprika, onion powder, and salt to skillet. Cover and simmer for 2 to 3 minutes. Asparagus should be tender (or close to tender) but still bright green.
Add chicken back to skillet. Stir so that it's incorporated with the sauce and asparagus. Simmer for 1 to 2 minutes until chicken is cooked through and warmed.
To thicken sauce, in a small container combine arrowroot flour and water. Shake. Turn off heat. Pour the mixture into the skillet and stir. You’ll notice the gravy sauce begins to thicken immediately.
Top with sesame seeds (optional) before serving.
Notes
Don't have arrowroot flour but still want to thicken the sauce? You can use tapioca starch the same way you use arrowroot so that's another healthy flour to try. If you want to use white flour you'll need to handle it differently though. It doesn't thicken as quickly so you'll want to take the asparagus and chicken out of the pan (so it doesn't overcook), shake together 2 tbsp white flour and water, pour that slurry into your sauce, and let it simmer until it thickens. You can add the chicken and asparagus back in at the end to warm them up.