1 LB. skinless boneless chicken breast, cooked and cubed. (I pound my breasts out so they are even and cook evenly. I cook them for about 3-5 minutes each side with a little olive oil until I reach 165 degrees in each breast.
1 cup or 8 oz of sliced mushrooms
1 small onion diced
2 tablespoons preferred Paleo friendly fat (Olive oil, ghee, avocado oil, etc.)
2-4 cups broccoli or asparagus or both; just trim the end of the asparagus & cut either into bite sized pieces
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Garlic powder
½ teaspoon Onion powder
The Sauce. Mix and reserve about ¼ cup)
½ cup coconut aminos
¼ cup coconut sugar
1 Tablespoon sesame seed oil
1-2 Tablespoons of fresh grated ginger
3-5 garlic cloves, you can mince this but I prefer grated. Use as much or as little garlic as you like
1 tablespoon Arrowroot Flour (Add this to the ¼ cup reserved sauce and whisk until it is blended in, no white chunks)
2 tablespoons green onion (optional)
2 tablespoons toasted sesame seeds (Optional)
Mix the sauce together and set aside. Reserve about ¼ cup
Cook chicken in a large nonstick skillet on medium to medium-high, about 3-5 minutes each side until reach safe temperature of 165 degrees.
Remove chicken, cool a bit, and cut into cubes.
Add more oil if needed, cook mushrooms, garlic, and onions to pan and cook until onions look translucent. About 2 minutes.
Add a little more cooking fat if needed, and cook the asparagus/broccoli until a bright green color.
Return your chicken to the pan and season all with salt, pepper, garlic and onion powder. Cook altogether for 2-3 more minutes.
Pour sauce over chicken & veggies in pan and simmer on a medium-low heat. When it starts to simmer add the reserve sauce containing the arrowroot powder, slowly. Simmer another 2-3 minutes on low.
Serve over cauliflower rice or plain rice and garnish with toasted sesame seeds or green onions