Chicken and Asparagus Teriyaki Stir-Fry
Spring is in the air and asparagus is season, which means I’ll be eating is as often as I can, it’s one of my Spring favorites! I love it paired with chicken in this stir fry!
I shared
this stir-frylast year which is similar, only in a light lemon sauce and it’s been so popular, I thought I would create something similar, with a different sauce. I just love a stir-fry that uses only one protein and one vegetable, perfect for a quick weeknight dish.
March goals for me are to work out every day, and to eat less carbs this month (no, not giving them up completely). With that in mind, I loaded this dish up with chicken and asparagus so that portions are huge but if you wish to server this over rice this would easily serve six people.
![](https://www.skinnytaste.com/wp-content/uploads/2016/03/ChickenAsparagusStir-FryinLightTeritakiSauce-170x255.jpg)
Chicken and Asparagus Teriyaki Stir-Fry
Spring is in the air and asparagus is season, which means I’ll be eating is as often as I can, it’s one of my Spring favorites! I love it paired with chicken in this stir fry!
Ingredients:
- 3 tablespoons soy sauce or gluten-free soy sauce
- 2 tablespoons mirin
- 1/2 tablespoon honey
- 1/2 tablespoon fresh grated ginger
- 1 teaspoon cornstarch
- 1 1/2 pounds skinless chicken breast, cut into 1/2-inch cubes
- Kosher salt, to taste
- 1 tbsp canola or grapeseed oil, divided
- 12 oz asparagus, ends trimmed, cut into 2-inch pieces
- 4 cloves garlic, chopped
Directions:
- 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.
Nutrition Information
Yield: 4 servings, Serving Size: 1 1/2 cups
- Amount Per Serving:
- Freestyle Points: 2
- Points +: 7
- Calories: 302 calories
- Total Fat: 8g
- Saturated Fat: g
- Cholesterol: 125mg
- Sodium: 531mg
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 5g
- Protein: 42g
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