Name: Chicken and asparagus stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/4 tsp salt; 4 oz boneless skinless chicken breast, sliced into thin strips; 2.5 oz asparagus, trimmed and cut into 2-inch pieces; 2 oz snap peas, trimmed; 2 cloves garlic, minced; 1 1/2 tsp ginger, grated; 1 tbsp low sodium soy sauce; 1 tsp sesame oil; 1/4 tsp black pepper

Nutrition

Per serving

388 calories

Protein: 33g; 35% of calories
Carbs: 48g; 50% of calories
Fat: 7g; 16% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
Heat a 12-inch skillet over medium-high heat with the sesame oil. Add the chicken strips and black pepper. Cook for 3 to 4 minutes, stirring occasionally, until the chicken is golden on the outside. Done when opaque in the center, 165°F.
Add the asparagus, snap peas, garlic, and ginger to the skillet with the chicken. Cook for 4 minutes, stirring often, until the vegetables are bright green and crisp-tender.
Pour the soy sauce over the chicken and vegetables. Toss for 1 minute to coat everything evenly. Serve the stir-fry over the steamed rice.

Nutrition

Ingredients

Instructions

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