¾cupsasparagus(chopped, bottom 1/4 discarded because of toughness)
1 ½tsprice vinegar
1 ½tspsoy sauce(Bragg Liquid Aminos can be substituted for a gluten free option )
½tspcorn starch
⅛tspcrushed red pepper flakes
¼cupfresh basil(chopped)
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Instructions
Put a 1/4 of the broth in large pan or wok. Warm over medium heat until simmering.
Add chicken and cook for 4 mins, stirring often.
Add garlic, ginger, onion, pepper, and asparagus. Stir and cook 4 Min.
Stir in remaining broth and corn starch together until dissolved. Add the vinegar, amino acids and red pepper flakes to the mixture and stir. Cook another 4 min. or until chicken is fully cooked.
Turn off heat and add basil and stir. Serve over brown rice or quinoa.
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Food Category: Poultry, Vegetables
Dietary Preference: Dairy Free, Gluten Free, Low Carb
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