Sauteed Chicken with Asparagus and Peppers

Ingredients:

• 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

Directions:

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