Throw some meat and veggies into a wok with some sauce and BOOM DONE!
Ingredients
2 tsp. garlic, minced
2 tsp. ginger paste or chopped fresh ginger
2 Tbsp. soy sauce
1 Tbsp. granulated Swerve
2 Tbsp. sherry
1 cup chicken broth
2 Tbsp. cornstarch, divided
2 Tbsp. vegetable oil
2-3 chicken breasts, cut into cubes
1 lb. asparagus, ends snapped off
4 green onions, chopped
1 tsp. salt
1/2 tsp. pepper
Vegetable oil for the wok
Rice or cauliflower rice
Instructions
In a small bowl, whisk together the garlic, ginger paste, soy sauce, Swerve or sugar, sherry,, chicken broth and cornstarch.
Season the chicken cubes with salt and pepper.
Heat the wok with oil.
Add the asparagus and green onion until the asparagus is crisp and tender, about 2 minutes. Remove from the wok and set aside.
Add the chicken until browned on most sides. Add some more ginger paste if you like ginger and a tablespoon of cornstarch. Pour in the sauce mixture. Stir until the sauce thickens.
Add the asparagus back to the wok and toss to heat through.
Serve immediately over rice or cauliflower rice.
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