15-Minute Chicken + Asparagus Stir Fry 
We’ve been all about one-pan skillet meals since school started back up! I love how quickly they come together and clean up is just as quick.
This stir fry is as simple as it gets – for those nights that you *really* want to just order take-out, but then you realize that you can actually get this on the table quicker than delivery or driving to grab said take-out. Then afterward you feel SO GOOD knowing that you invested the 15 minutes needed to get something highly nutritious (and tasty) on the table.
I LOVE the high protein alongside the veggies in this dish. Our teenagers really loved the flavors.
Add any and all veggies you might have on hand, have fun with cooking and make this suited to YOUR family’s tastes.
Serve over brown rice, quinoa, or cauliflower rice.
Excellent for Meal Prep! Once cool, divide 4 equal portions into glass containers with quinoa or brown rice. Stays well refrigerated for up to 3-4 days.
4 servings
Ingredients:
- 1 Tbsp avocado oil, divided
- 2 lbs fresh asparagus, trimmed
- 5 fresh garlic cloves, finely chopped
- 2 – inch knob ginger, peeled and finely chopped
- 1-1/2 lbs ground chicken
- 2 Tbsps rice vinegar
- 2 Tbsps coconut aminos, Braggs liquid aminos, or tamari
- 1 tsp toasted sesame oil
- 4 green onions, finely chopped
- 1 tsp sesame seeds
Instructions:
Heat the oil in a large skillet over medium-high heat.
Saute your garlic with ginger for 1-2 minutes.
Add in the chicken and cook for 6-8 minutes, mincing with a wooden spoon.
Once it’s cooked, add in the asparagus, rice vinegar, coconut aminos, and toasted sesame oil.
Continue to cook for 2-4 minutes, until the asparagus is crisp-tender.
Garnish with sesame seeds, and green onions, then serve immediately.
Enjoy!
Rachel
Ingredients
- 1 Tbsp avocado oil, divided
- 2 lbs fresh asparagus, trimmed
- 5 fresh garlic cloves, finely chopped
- 2 - inch knob ginger, peeled and finely chopped
- 1-1/2 lbs ground chicken
- 2 Tbsps rice vinegar
- 2 Tbsps coconut aminos, Braggs liquid aminos, or tamari
- 1 tsp toasted sesame oil
- 4 green onions, finely chopped
- 1 tsp sesame seeds
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Saute your garlic with ginger for 1-2 minutes.
- Add in the chicken and cook for 6-8 minutes, mincing with a wooden spoon.
- Once it’s cooked, add in the asparagus, rice vinegar, coconut aminos, and toasted sesame oil.
- Continue to cook for 2-4 minutes, until the asparagus is crisp-tender.
- Garnish with sesame seeds, and green onions, then serve immediately.
- Enjoy!
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