This easy stir fry recipe includes tender chicken, fresh asparagus, and a delicious savory sauce. It's a healthy dinner that's ready in only 20 minutes!
Keyword: asparagus, chicken, one pot, quick, skillet, stir fry
Servings: 4people
Author: Christina
Ingredients
Chicken & Asparagus
1 ½poundschicken breastsskinless, boneless, cut into 1-inch pieces
1½tablespoonsolive or avocado oil
½teaspoonsalt
½teaspoonblack pepper
1bunchasparagustrimmed, cut into thirds
Sauce
½cupcoconut aminos
¼cupchicken stock or broth
1teaspoongarlicminced
½teaspoonchili powder
½teaspoonpaprika
½teaspoononion powder
¼teaspoonsalt
1tablespoonarrowroot flour or corn starch
1tablespooncold water
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.
While asparagus is cooking, in a small container combine arrowroot flour or cornstarch and water. Shake. Set aside.
Add chicken back to skillet. Stir so that it's incorporated with the sauce and asparagus.
If thickening your sauce with cornstarch, add the flour/water slurry into the skillet now. Simmer for 1 to 2 minutes until chicken is cooked through and sauce has thickened.If thickening your sauce with arrowroot flour, do not add the flour/water slurry yet. First let the chicken pieces cook another 1-2 minutes. Once they're done turn the stovetop burner off. Pour the arrowroot flour mixture into the skillet and stir. You’ll notice the sauce begins to thicken immediately.
Serve this stir fry over white rice, brown rice, or cauliflower rice. To make it look extra impressive you can top with sesame seeds or green onion before serving.