Sauteed Chicken with Asparagus and Peppers

Ingredients

• 1/4 cup chicken broth - divided use
• 1 - 4 oz chicken breast - boneless, skinless, diced
• 1/2 cloves garlic - minced
• 1 tsp ginger - minced
• 1/4 onion - chopped
• 1/4 red pepper - cubed
• 3/4 cups asparagus - chopped, bottom 1/4 discarded because of toughness
• 1 1/2 tsp rice vinegar
• 1 1/2 tsp soy sauce - Bragg Liquid Aminos can be substituted for a gluten free option
• 1/2 tsp corn starch
• 1/8 tsp crushed red pepper flakes
• 1/4 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.

Nutrition (per serving)