• 3/4 Cup Chicken Broth (use only 1/4 of a cup first and then 1/2 a cup)
  • 2 Boneless, Skinless Chicken Breasts, Diced
  • 4 Cloves Garlic, Minced
  • 1.5 Tblsp. Ginger, Minced
  • 1 Large Onion, Chopped
  • 1 Red Pepper, Cubed
  • 3 Cups Chopped Asparagus (Bottom 1/4 discarded because of toughness)
  • 2 Tblsp. Rice Vinegar
  • 2 Tblsp. Bragg Liquid Aminos or Soy Sauce
  • 2 Tsp. Corn Starch
  • 1/2 Tsp. Crushed Red Pepper Flakes
  • 1 Cup Chopped Fresh Basil


Put 1/4 Cup broth in large pan or wok. Warm over medium heat until simmering. Add chicken and cook for 4 Min. stirring often. Add garlic, ginger, onion, pepper, and asparagus. Stir and cook 4 Min. Stir broth and corn starch together until dissoved. Add starch mixture, vinegar, amino acids and red pepper flakes and stir. Cook another 4 min. Turn off heat and add basil and stir. Serve over brown rice or quinoa.

Serves: 4

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