In large skillet, heat 1 TBS olive oil over medium heat. Add chicken, 2 cloves of the garlic, and salt and pepper to taste. Sauté until chicken is cooked through. Drain juices and set chicken aside in separate bowl.
Using the same skillet, heat 1 TBS of olive oil. Add bell peppers, sweet onion, and asparagus. Sauté 1-2 minutes. Add in the rest of garlic (2 cloves) and ginger. Sauté until veggies are cooked to desired tenderness. Once veggies are cooked to your preference, add chicken back in. Mix in teriyaki sauce, coconut aminos, and salt and pepper to taste. Saute 1-2 more minutes. Serve hot.
This makes about 10 – 1 cup servings. Calories per serving: 177; Carbs per serving: 5g; Fat per serving: 7g; Protein per serving: 24g