The light sauce in this stir-fry lets the flavors of the asparagus and the chicken take center stage. Quick, easy, light, and healthy makes this the perfect dish for busy weeknights.
Yield: 4
Chicken and Asparagus Stir Fry
Ingredients:
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken breasts
- salt and pepper to taste
- 1 lb asparagus stalks
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 3⁄4 cup low sodium chicken broth
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
Instructions:
Prep
- Cut chicken breasts into 1-inch pieces. Season with salt and pepper to taste.
- Cut aspargus stalks into 1 1/2 pieces.
- In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch.
Cook
- Heat the vegetable oil in a wok or frying pan over medium-high heat.
- Add the chicken to the pan in a single layer. Cook for 3-4 minutes per side or until browned.
- Add the asparagus to the pan and cook for 3-4 minutes or until tender.
- Add the garlic and ginger and cook for 30 seconds.
- Pour the sauce over the chicken and asparagus and bring to a simmer. Cook for 1-2 minutes or until the sauce has thickened.