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
-
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 set aside.
- In a small bowl, mix together the sauce ingredients, starting with the cornstarch/arrowroot and then adding the liquids.
- Heat a wok or large skillet over high heat and add oil to coat the bottom.
- Cook half of the chicken until it's halfway cooked, then remove and repeat with the remaining chicken.
- Add garlic and ginger to the pan, stir-fry for about 20 seconds, then add asparagus and cook for 1 minute.
- Add scallions, carrots, and snow peas, and stir-fry for about 2 minutes.
- Return the chicken to the pan, add the sauce, and cook for another 2 minutes until everything 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
mg
You might also like