Makes: 4 servings
Prep Time: 10 to 15 minutes
Cook Time: 10 to 15 minutes
Total Time: 20 to 30 minutes
3 tablespoons soy sauce or tamari
½ cup chicken broth
2 tablespoons honey
1 tablespoon cornstarch
2 tablespoons extra virgin olive oil, divided
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 pound asparagus, cut into 2-inch pieces
1 tablespoon minced garlic or about 5 cloves
2 tablespoons minced ginger, from a 3-inch peeled fresh piece
½ cup sliced green onions
½ cup raw cashews
1 tablespoon sesame seeds
Cooked rice, quinoa, or riced cauliflower for serving
In a small bowl or measuring cup, whisk together the soy sauce, chicken broth, honey, and cornstarch. Set aside.
Heat 1 tablespoon of olive oil in a skillet or wok over medium-high heat. Add the chicken and cook for 5 to 6 minutes until cooked through and lightly browned. Transfer chicken to a clean plate or bowl.
Add remaining 1 tablespoon of olive oil to your pan. Add asparagus, garlic, ginger, green onions, and cashews to the pan and cook for 3 minutes. The mixture should be fragrant and the asparagus should turn bright green and remain crisp.
Return the chicken to the pan. Reduce the heat to medium and pour the soy sauce mixture over the chicken and asparagus. Let sauce simmer for 2 to 4 minutes or until thickened.
Top with sesame seeds and serve with your choice of cooked rice, quinoa, or riced cauliflower. Serve with extra sesame seeds and/or sliced green onions, if desired.
For 1 ¼ cup of chicken & asparagus stir-fry
Fat: 16 grams
Saturated Fat: 2 grams
Cholesterol: 80 milligrams
Sodium: 850 milligrams
Carbohydrate: 23 grams
Fiber: 3 grams
Sugar: 12 grams
Added Sugar: 8.5 grams
Protein: 32.5 grams