Servings: 1 Serving
Calories: 180kcal
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
- 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.
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 10g | Protein: 14g | Fat: 4g | Saturated Fat: 0.4g | Natural Sugar: 3g
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