123LuckyMom
02-09-2017, 11:02 PM
I just wanted to share a new favorite in our house that EVERYONE will eat, which is a huge deal in our family! I also love it because it's a pretty quick meal. It takes under 20 minutes, including prep time. I cut up the chicken while the asparagus is cooking and make the sauce while the chicken cooks. I don't have a wok, so I just use my big chef's pan, and I cook the chicken in one batch just leaving it to brown for 4 minutes and then flipping the pieces. I also only have olive oil so I use that. I had to go out and buy the mirin and cornstarch, but I now make this pretty often, so it was worth the purchase. The kids say this tastes like hibachi (Japanese cook-on-the-table), and I agree. We eat it with rice, quinoa, or cauliflower rice.
Chicken and Asparagus Teriyaki Stir Fry
Skinnytaste.com
Servings: 4 • Size: 1 1/2 cups • Points +: 7 • Smart Points: 5
Calories: 302 • Fat: 8 g • Carb: 15 g • Fiber: 2 g •*Protein: 42 g*
Sugar: 5 g • Sodium: 531 mg • Cholesterol: 125 mg*
Ingredients:
* 3 tablespoons soy sauce or gluten-free soy sauce
* 2 tablespoons mirin*
* 1/2 tablespoon honey*
* 1/2 tablespoon fresh grated ginger*
* 1 teaspoon cornstarch
* 1 1/2 pounds skinless chicken breast, cut into 1/2-inch cubes
* Kosher salt, to taste
* 1 tbsp canola or grapeseed oil, divided
* 12 oz asparagus, ends trimmed, cut into 2-inch pieces
* 4 cloves garlic, chopped
Directions:
Whisk the soy sauce, mirin, honey and ginger and cornstarch in a small bowl; set aside.*
Lightly season the chicken with salt.*
Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 6 to 7 minutes. *Add the garlic and cook until golden, about 1 minute. Set aside on a dish.
Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Place everything back into the wok, pour the sauce over and cook stirring 30 to 60 seconds until the sauce thickens slightly.
Read more at http://www.skinnytaste.com/chicken-and-asparagus-teriyaki-stir-fry/#iyKcx5xxcc7PQ5sD.99
Sent from my iPhone using Baby Bargains (http://r.tapatalk.com/byo?rid=87652)
Chicken and Asparagus Teriyaki Stir Fry
Skinnytaste.com
Servings: 4 • Size: 1 1/2 cups • Points +: 7 • Smart Points: 5
Calories: 302 • Fat: 8 g • Carb: 15 g • Fiber: 2 g •*Protein: 42 g*
Sugar: 5 g • Sodium: 531 mg • Cholesterol: 125 mg*
Ingredients:
* 3 tablespoons soy sauce or gluten-free soy sauce
* 2 tablespoons mirin*
* 1/2 tablespoon honey*
* 1/2 tablespoon fresh grated ginger*
* 1 teaspoon cornstarch
* 1 1/2 pounds skinless chicken breast, cut into 1/2-inch cubes
* Kosher salt, to taste
* 1 tbsp canola or grapeseed oil, divided
* 12 oz asparagus, ends trimmed, cut into 2-inch pieces
* 4 cloves garlic, chopped
Directions:
Whisk the soy sauce, mirin, honey and ginger and cornstarch in a small bowl; set aside.*
Lightly season the chicken with salt.*
Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 6 to 7 minutes. *Add the garlic and cook until golden, about 1 minute. Set aside on a dish.
Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Place everything back into the wok, pour the sauce over and cook stirring 30 to 60 seconds until the sauce thickens slightly.
Read more at http://www.skinnytaste.com/chicken-and-asparagus-teriyaki-stir-fry/#iyKcx5xxcc7PQ5sD.99
Sent from my iPhone using Baby Bargains (http://r.tapatalk.com/byo?rid=87652)