3 chicken thighs, cut into bite size pieces
1 small bunch asparagus, trimmed, cut into bite size pieces
2 small carrots, peeled, cut on the diagonal
1 knob of fresh ginger, peeled, cut into small matchsticks
2 tablespoons coconut oil
2 tablespoons coconut aminos*
- Heat 1 tablespoon coconut oil in a wok over high heat until it shimmers. Swirl the oil all around the sides of the wok. Toss in the chicken pieces, sprinkle a little salt over the chicken, and fry, stirring constantly, until no longer pink in the center, about 5 minutes. Remove chicken to a bowl and set aside. If there are a lot of small chicken bits left in the pan, wipe those out with a paper towel.
- Add remaining tablespoon of oil to pan, heat to shimmering, and add the asparagus, carrots, and ginger. Stir fry for a few minutes. Add a tablespoon or two of water and stir, until most of the water evaporates, a couple minutes. Add the coconut aminos and chicken and stir together another minute. Serve immediately.
Serves 2 – 3
*Use soy sauce if you don’t have coconut aminos.