Asian Sautéed Chicken and Vegetables

Add the chicken, baking soda, cooking wine, and five spice powder to a bowl and toss to coat evenly. Set aside to marinate for at least 20 minutes and up to 40 minutes.

Heat a large nonstick pan over high heat and add 1/2 tablespoon oil. When the oil is hot, add the onions and carrots. Cook, stirring often until the onions are soft and mostly translucent and the carrots are tender-crisp, about 5-10 minutes. Transfer to a large bowl and set aside. Do not clean the pan.

Add another 1/2 tablespoon oil to the pan and add the zucchini and snow peas. Cook on medium-high heat until the vegetables are lightly browned and tender-crisp, about 5-10 minutes. Transfer to the bowl of vegetables and set aside. Do not clean the pan.

Add another 1/2 tablespoon oil to the pan and add the asparagus. Cook on medium-high heat, stirring often until lightly browned and tender crisp, about 5 minutes. Transfer to the vegetable bowl and do not clean the pan.

Add the last 1/2 tablespoon oil and then add the chicken. Cook, stirring occasionally until the chicken is golden and opaque throughout, about 5 minutes. Transfer to the bowl of vegetables. Add the garlic and ginger to the pan and cook until fragrant, about 1 minute. Add the coconut aminos and cook until reduced by at least a third. Finally, pour over the bowl of vegetables and chicken and toss to coat evenly. Serve immediately.