Rate this recipe!
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
Ingredients
- 3 tablespoons low sodium tamari or soy sauce
- 2 tablespoons rice vinegar
- 4 boneless, skinless chicken breast halves cut crosswise into 1⁄2 inch strips
- 2 tablespoons coconut oil
- 2 large cloves garlic minced
- 1 tablespoon fresh ginger peeled and minced
- 2 cups asparagus cut into bite sized pieces
- 1 red bell pepper thinly sliced
- 1 small onion thinly sliced
- dried crushed red pepper large pinch, (optional)
Ingredients
|
Rate this recipe!
|
Instructions
- Combine the tamari and rice vinegar in a small bowl, and set aside.
- Season the chicken with salt and pepper. Heat oil in a large heavy skillet over high heat. Add garlic and ginger and stir until fragrant, about 30 seconds.
- Add chicken to skillet and stir-fry until white, about 2 minutes. Add asparagus, bell pepper, onion and crushed red pepper, if desired, and stir-fry until vegetables are crisp-tender and chicken is just cooked through, about 3 minutes.
- Add soy sauce mixture, stir, and cook for about 1 minute more. Serve immediately.
Recipe Notes
Adapted from Epicurious