3 tsp(s)
2 clove(s)
1/2 small(s)
1 Tbsp
1/2 cup(s)
4 tsp(s)
6 ounce(s)
3 tsp(s)
6 g
35 g
6 g
67 g
18 g
170.1 g
Mix half the oil, coconut aminos, garlic and ginger, set aside.
In a large skillet, heat remaining oil; add chicken strips and cook 2-3 minutes; flip. Add the onion and asparagus, sauté until tender and chicken is cooked through.
Add sauce mixture, cook for 1 minute.
Serve.
0 Servings Fruits / 1.6 Servings Vegetables
Calories: 402.4
Omega-6 / Omega-3 ratio: 12 : 1
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