Description
Spring is in the air and asparagus is season, which means I’ll be eating this Teriyaki Chicken and Asparagus Stir-Fry as often as I can, it’s one of my Spring favorites!
Yield: 4servings | Serving Size: 11/2 cups
Ingredients
3tablespoonssoy sauce or gluten-free soy sauce
2tablespoonsmirin
1/2tablespoonhoney
1/2tablespoonfresh grated ginger
1teaspooncornstarch
1 1/2poundsskinless chicken breast, cut into 1/2-inch cubes
Kosher salt, to taste
1tbspcanola or grapeseed oil, divided
12ozasparagus, ends trimmed, cut into 2-inch pieces
4clovesgarlic, chopped
Instructions
- Whisk the soy sauce, mirin, honey and ginger and cornstarch in a small bowl; set aside.
Lightly season the chicken with salt.
Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 6 to 7 minutes.
- Add the garlic and cook until golden, about 1 minute. Set aside on a dish.
Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side.
Remove and set aside and repeat with the remaining oil and chicken.
- Place everything back into the wok, pour the sauce over and cook stirring 30 to 60 seconds until the sauce thickens slightly.
Last Step:
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Nutrition
Serving: 11/2 cups, Calories: 302kcal, Carbohydrates: 15g, Protein: 42g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 125mg, Sodium: 531mg, Fiber: 2g, Sugar: 5g
