Sauteed Chicken with Asparagus and Peppers

Ingredients

• ¼ cup chicken broth (divided use)
• 1 - 4 oz chicken breast (boneless, skinless, diced)
• ½ cloves garlic (minced)
• 1 tsp ginger (minced)
• ¼ onion (chopped)
• ¼ red pepper (cubed)
• ¾ cups asparagus (chopped, bottom 1/4 discarded because of toughness)
• 1 ½ tsp rice vinegar
• 1 ½ tsp soy sauce (Bragg Liquid Aminos can be substituted for a gluten free option)
• ½ tsp corn starch
• ⅛ tsp crushed red pepper flakes
• ¼ cup fresh basil (chopped)

Instructions

1. Put a 1/4 of the broth in large pan or wok. Warm over medium heat until simmering.
2. Add chicken and cook for 4 mins, stirring often.
3. Add garlic, ginger, onion, pepper, and asparagus. Stir and cook 4 Min.
4. 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.
5. Turn off heat and add basil and stir. Serve over brown rice or quinoa.

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