The girls and I love asparagus, so we’re always looking for new recipes. We dreamed up this paleo asparagus chicken one afternoon for an easy weeknight dinner. It only took us about 30 minutes and it was absolutely delicious.
Paleo Asparagus Chicken
1 pound chicken, cut into strips or cubes (VEGAN OPTION: 2 cups chickpeas)
2 tablespoons coconut oil
½ cup bone broth
1 onion, thinly sliced
1 pound asparagus, cut into 3-inch pieces
8 ounces water chestnuts
4 ounces mushrooms
1/3 cup coconut aminos
1 inch ginger, minced
1 tablespoon cooking sherry
salt to taste
Warm the coconut oil in a cast-iron skillet over a medium heat, and stir-fry the chicken until well cooked, about 6 minutes. Remove the chicken from the skillet.
In the same skillet, cook the onions until soft, about 5 to 6 minutes.
Return the chicken to the skillet. Add the water chestnuts, asparagus and mushrooms.
In a small bowl, combine the bone broth, the coconut aminos, the ginger, the minced garlic and the sherry and season with salt to taste.
Add this mixture to the pan. Cook everything for 5 minutes, or until asparagus is cooked to desired texture, and then remove from the heat.
Serve over cauliflower rice (or rice) if desired.
This was super yummy! What a fresh, tasty meal it made.
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