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Chicken Asparagus Stir Fry

Healthycooking's picture
Ingredients
  Boneless chicken breast halves 1 1⁄2 Pound, skinned
  Water 1⁄4 Cup (4 tbs)
  Reduced sodium soy sauce 2 Tablespoon
  Dry sherry 2 Tablespoon
  Garlic powder 1⁄4 Teaspoon
  Chicken flavored bouillon granules 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Cornstarch 2 Teaspoon
  Vegetable cooking spray 1
  Asparagus spears 1 Pound, cut into 1 inch pieces
  Onion 1 Medium, thinly sliced
  Fresh mushrooms 1⁄2 Pound, sliced
  Tomatoes 2 Medium, unpeeled and cut into wedges
  Hot cooked parboiled rice 3 Cup (48 tbs) (cooked without salt or fat)
Directions

Trim excess fat from chicken, cutchicken into 1/4-inch strips, and place in a shallow container.
Combine next 6 ingredients, stir well.
Pour mixture over chicken, cover and refrigerate 30 minutes.
Drain chicken, reserving marinade.
Combine marinade and cornstarch, stirring until smooth.
Set aside.
Coat a nonstick wok or large skillet with cooking spray; allow to heat at medium-high (325°) for 2 minutes.
Add chicken to wok; stir-fry 3 to 4 minutes.
Remove chicken from wok, and drain on paper towels; set aside.
Wipe pan drippings from wok with a paper rowel.
Coat wok with cooking spray.
Add asparagus and onion to wok; stir-fry at medium-high (325°) 3 minutes.
Add mushrooms, stir-fry 2 minutes.
Return chicken to wok.
Pour reserved marinade mixture over chicken and vegetables, stirring well.
Add tomatoes; cook until sauce thickens.
Serve over hot rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Healthy

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1 Comment

stephieloveswilly's picture
I made an extra batch of the marinade and added it at the end while everything was simmering...otherwise it would have been too dry...it turned it into a nice bubbly mixture and then there was a little more sauce to spoon onto the rice. i also added the 'very' little tomato's at the end...very nice recipe.