Chicken Asparagus Stir Fry
Ingredients
The chicken
-
1 ½
pounds
chicken breast halves without skin
-
1
tablespoon
peanut oil
-
1
teaspoon
peanut oil
The vegetables
-
1
tablespoon
peanut oil
-
2
tablespoons
minced ginger
-
1
tablespoon
minced garlic
-
½
pound
asparagus, trimmed and cut into 1 ½ inch pieces
-
4
oz
medium carrot, thinly sliced
-
½
bunch
sliced scallions
The sauce
-
¼
cup
chicken broth
-
2
tablespoons
Tamari or Coconut Aminos
-
2
tablespoons
dry sherry
-
1
tablespoon
erythritol
-
1 ½
teaspoons
cornstarch or arrowroot powder
-
¼
teaspoon
salt
-
2
teaspoons
sesame oil
Instructions
- Mince the garlic and ginger, and prepare the vegetables by cutting them into separate piles.
- Cut the chicken into thin strips, coat with peanut oil, and prepare the sauce ingredients in a small bowl.
- Heat a wok or large skillet over high heat and add oil. Cook half of the chicken until halfway done, then remove and repeat with the second half.
- Add peanut oil, garlic, and ginger to the pan, cooking for about 20 seconds before adding asparagus.
- Add scallions, carrots, and Chinese peas, cooking for about 2 minutes while stirring.
- Return the chicken to the pan, add the sauce, and cook until the chicken is hot and the sauce thickens.
- Stir in sesame oil before serving.
Nutrition Facts (estimated)
Servings
4
Calories
331
Total fat
17g
Total carbohydrates
12.2g
Total protein
30.5g
Sodium
1001mg
Cholesterol
0mg
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