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Yields: 4 servings | Serving Size: 1 cup | Calories: 239 | Total Fat: 10 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 73 mg | Sodium: 602 mg | Carbohydrates: 11 g | Dietary Fiber: 2 g | Sugars: 6 g | Protein: 27 g
Ingredients [ For 2 to 4 people ] [ Preparation time : 18 minute – Cooking time : 25 minutes ]
•1 pound boneless, skinless chicken breasts, cut into cubes
•2 garlic cloves, minced
•1/2 tablespoon minced ginger
•1 small bunch asparagus, woody bottoms removed
•2 cups broccoli florets, chopped small
•2 tablespoon soy sauce or tamari sauce
•1 tablespoon honey
•1-1/2 tablespoons toasted sesame seeds (optional)
•3 scallions, sliced
•2 tablespoons sesame oil, divided
•1/4 cup vegetable or chicken stock
- Heat the garlic on medium low in the sesame oil just for a minute, until it is golden and fragrant, but not burnt. Add the broccoli florets and asparagus spears and the vegetable broth and cover.
- Cook for about 5 minutes, to allow to steam.
- Meanwhile, whisk together the soy sauce, honey, and scallions. Remove the lid of the pot and put the vegetables in a bowl. Add the remaining sesame oil, chicken, scallions, soy sauce, ginger, and honey to the pot. Cook over medium high heat, stirring frequently, for 3- 5 minutes, until the chicken is no longer pink. Add in the vegetables and cook for an additional 3-5 minutes.
- Sprinkle with the sesame seeds just prior to serving, if using. Serve with brown rice, if desired.
Enjoy it !!