Stir-Fried Chicken with Asparagus and Mango Snack

Servings:
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Recipe Categories: Main Dish, Contributors

Ingredients

1 pound boneless chicken breasts, trimmed and cut into 2-in. long pieces
1 cup asparagus, cut
1 cup orange or red bell pepper, sliced
2 teaspoons oyster sauce
1/4 cup + 2 teaspoons coconut aminos
2 teaspoons tapioca flour
1 teaspoon rice vinegar
2 tablespoons sesame oil
2 tablespoons fresh ginger, ground
1 clove fresh garlic, minced
A pinch of red pepper flakes
7 teaspoons coconut oil
1/2 cup raw cashews, chopped
1/3 cup low-sodium chicken broth
1/4 cup fresh mango, diced

Instructions

  • Whisk 1/3 cup broth, 1/4 cup coconut aminos, 2 tsp oyster sauce, 1 tsp tapioca flour and 1 tsp rice vinegar together in a bowl. Set aside.
  • Cut chicken breast in half, then cut into 2-inch thin slices. Add chicken into a mid-size bowl, then add 2 tbsp sesame oil, 2 tsp coconut oil, 2 tsp coconut aminos, 1 tsp tapioca flour and mix together. Let sit 5 minutes.
  • In a 12-inch non-stick skillet set to med-high add 1 tsp coconut oil, then add half the chicken and cook through. Remove cooked chicken and set aside.
  • Add 1 tsp coconut oil into pan, finish cooking rest of chicken. Set aside.
  • In separate bowl, whisk 2 tbsp freshly ground ginger, 1 minced garlic clove, red pepper flakes, and 1 tsp coconut oil. Heat 2 tsp coconut oil in pan, on med-heat, then add 1 cup cut asparagus, 1 cup sliced bell pepper and stir for 3-5 minutes.
  • Push veggies aside in pan and add the ginger mix. Cook until fragrant then mix into vegetables. Add the chicken and its juices into veggie mix in pan.
  • Stir until sauce thickens. When plated, top with roughly chopped cashews!
  • For a side snack add diced fresh mangos or freeze the cubes for an extra cool snack!

Recipe courtesy of Alex Torres, Meal Prep Mondays