Black Pepper Chicken Stir-Fry

In your quest for easy to cook Asian-inspired recipes we would like to point out one that you may have missed: black pepper chicken stir fry. The ingredients are basic, yet the flavors are phenomenal. The garlic, the ginger, the vinegar, along with lime juice and coconut aminos meld together into a delicious sauce that is worthy of seconds.

And if you happen to adore black pepper, then don’t hold back. You can also experiment and use green or white peppercorns too if you have an excess supply in your spice rack… The beauty of black pepper, which has been discovered ages ago, is that it is anti-inflammatory, as well as an ingredient having the remarkable ability to help you digest fats. The strong little peppercorn is also full of trace minerals needed for a healthy, well functioning immune system. There is a reason we add a generous pinch to coconut lime chicken soup: it helps to lift your spirits up when you need it the most. Not to mention that this dish is completely satisfying because of the chicken, mushrooms and asparagus.

It is always a good idea to add some nourishing greens to your meal, perhaps in the form of a beet, broccoli and mache salad with an almond vinaigrette? It also pairs well with a radish and cucumber salad – which can be prepared in a matter of a few short minutes.

Black Pepper Chicken Stir-Fry Recipe

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Ingredients

• 2 to 3 chicken breasts, diced
• 8 oz. mushrooms, sliced
• 1 cup asparagus, diced
• 1 onion, sliced
• 1 green onion, thinly sliced
• 2 cups fresh baby spinach
• 2 garlic cloves, minced
• 1 tbsp. fresh ginger, minced
• 2 tbsp. white wine vinegar
• 1/4 cup coconut aminos
• 2 tsp. fish sauce
• 2 tbsp. fresh lime juice
• 2 tsp. freshly ground black pepper
• 4 tbsp. coconut oil

Preparation

1. In a small bowl combine the coconut aminos, lime juice, fish sauce, vinegar, black pepper.
2. Melt 2 tbsp. of coconut oil in a skillet over medium-high heat.
3. Brown the chicken pieces in the skillet on all sides, 4 to 5 minutes.
4. Set the chicken aside and add the remaining coconut oil.
5. Add the garlic, ginger, asparagus, and onion, and cook 2 to 3 minutes – stirring often.
6. Add the mushrooms and cook 2 to 3 minutes longer.
7. Bring the chicken back to the skillet, and pour the coconut amino sauce over everything.
8. Cook and stir 4 to 5 minutes, or until chicken is cooked through and asparagus is tender.
9. Add the spinach to the pan, cook everything 1 to 2 minutes more, or until spinach is wilted.
10. Serve topped with sliced green onion, and more black pepper to taste.