In a small bowl, combine the coconut aminos, lime juice, fish sauce, vinegar, and black pepper.
2 tbsp. white wine vinegar, ¼ cup coconut aminos, 2 tsp. fish sauce, 2 tbsp. fresh lime juice, 2 tsp. freshly ground black pepper
Melt 2 tbsp. of coconut oil in a skillet over medium-high heat.
4 tbsp. coconut oil
Brown the chicken pieces in the skillet on all sides for 4 to 5 minutes.
2 to 3 chicken breasts
Set the chicken aside and add the remaining coconut oil.
Add the garlic, ginger, asparagus, and onion, and cook for 2 to 3 minutes – stirring often.
1 cup asparagus, 2 garlic cloves, 1 tbsp. fresh ginger, 1 onion
Add the mushrooms and cook 2 to 3 minutes longer.
8 oz. mushrooms
Bring the chicken back to the skillet, and pour the coconut amino sauce over everything.
Cook and stir for 4 to 5 minutes, or until chicken is cooked through and asparagus is tender.
Add the spinach to the pan, and cook everything for 1 to 2 minutes more or until the spinach is wilted.
2 cups fresh baby spinach
Serve topped with sliced green onion and more black pepper to taste.
1 green onion