By JJ Virgin

Chicken, Mushroom, and Asparagus Tip Stir-Fry


March 13, 2024

4 servings


2 tbsp sesame oil

1 1/4 lb organic boneless, skinless chicken breast, cut into small chunks

1 tsp sea salt

½ tsp garlic powder

½ tsp onion powder

4 oz oyster mushrooms, sliced

4 oz shiitake mushrooms, sliced

2 cups asparagus tips, about 1½ inch long

3 cloves garlic, minced

1 tbsp tapioca starch

1 tsp coconut aminos


1In a wok or large sauté pan, add sesame oil on medium heat.

2Season chicken with salt then add to the pan and sauté for 5 minutes. Add garlic powder and onion powder and cook for 2 minutes.

3Add the mushrooms, asparagus, and garlic. Toss together and cook for 5-7 minutes on low heat.

4Mix the tapioca starch with the coconut aminos and 2 tbsp water into a slurry.

5Add slurry to the pan and toss gently until it thickens slightly. Cook for 1 minute and turn off the heat.

6Split into 4 bowls or containers. Refrigerate for up to 4 days in an airtight container.


Nutrition Facts

Total Fat11g
Total Carbohydrates10g
Dietary Fiber3g