Chicken Stir Fry With Asparagus And Cashews Food And Wine Recipes

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ASPARAGUS AND CHICKEN STIR-FRY



Asparagus and Chicken Stir-fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

Steps:

  • Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  • Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  • Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

CASHEW CHICKEN STIR-FRY



Cashew Chicken Stir-Fry image

For me, the hardest part of making this quick cashew chicken recipe is keeping the cashews in the cupboard! My husband loves them, and so do our three little girls-5, 4 and 3. -Vicki Hirschfeld, Hartland, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

2 cups chicken broth, divided
1/4 cup cornstarch
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, minced
1/2 cup thinly sliced carrots
1/2 cup sliced celery (1/2-inch pieces)
3 cups broccoli florets
1 cup fresh or frozen snow peas
1-1/2 cups cashews
Hot cooked rice, optional

Steps:

  • In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside. , Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes. Remove with a slotted spoon and keep warm. , Add garlic, carrots and celery to skillet; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice if desired.

Nutrition Facts : Calories 571 calories, Fat 33g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1625mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 6g fiber), Protein 39g protein.

ASPARAGUS CASHEW STIR-FRY



Asparagus Cashew Stir-Fry image

When I'm in the mood for Chinese food, I turn to this snappy recipe. The colorful nutty dish is sure to stir your creativity...substitute broccoli for the asparagus or add carrots and mushrooms. -Christine Sherrill of Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup chopped green onions
1/2 cup chopped sweet red pepper
1 teaspoon canola oil
1 garlic clove, minced
2 tablespoons cornstarch
1-1/2 cups vegetable broth
3 tablespoons reduced-sodium soy sauce
1/4 teaspoon ground ginger
1/2 cup lightly salted cashews
1 teaspoon sesame oil
4 cups hot cooked brown rice

Steps:

  • In a large nonstick skillet, saute the asparagus, onions and red pepper in oil until tender. Add garlic; cook 1 minute longer. Combine the cornstarch, broth, soy sauce and ginger until blended; gradually stir into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add cashews and sesame oil. Cook 2 minutes longer or until heated through. Serve with rice.

Nutrition Facts : Calories 406 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 847mg sodium, Carbohydrate 64g carbohydrate (0 sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges

ASPARAGUS CHICKEN STIR-FRY



Asparagus Chicken Stir-Fry image

Tender asparagus teams up nicely with chicken and cashews in a mild, pleasing sauce. "My husband and I have enjoyed this speedy dish on many occasions," says Deborah Haake of Cochrane, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup cut fresh asparagus (1-inch pieces)
2 teaspoons cornstarch, divided
1 egg white
3/4 pound boneless skinless chicken breast, cubed
2 teaspoons canola oil
1/4 cup sherry or chicken broth
2 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
3 tablespoons unsalted cashews
2 green onions, chopped
1 cup hot cooked rice

Steps:

  • Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and keep warm. , In a small bowl, combine 1 teaspoon cornstarch and egg white until smooth; add chicken and toss to coat. In a large nonstick skillet or wok, stir-fry chicken in oil for 4-5 minutes or until no longer pink. , Place the remaining cornstarch in a small bowl; stir in the sherry or broth, soy sauce and sugar until smooth. Gradually add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cashews, onions and asparagus. Serve over rice.

Nutrition Facts : Calories 478 calories, Fat 15g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 2g fiber), Protein 42g protein. Diabetic Exchanges

CHICKEN AND CASHEW STIR-FRY



Chicken and Cashew Stir-Fry image

Boneless and skinless chicken thighs are stir-fried with cashews, peppers, and garlic for a flavorful weeknight dinner recipe.

Categories     Wok     Chicken     Garlic     Ginger     Nut     Onion     Pepper     Stir-Fry     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

1 bunch scallions
1 pound skinless boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon dried hot red-pepper flakes
3/4 cup reduced-sodium chicken broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup salted roasted whole cashews

Steps:

  • Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
  • Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

ASPARAGUS AND CASHEWS



Asparagus and Cashews image

I didn't think I liked asparagus until trying this recipe at a Christmas dinner. Now I cook it for any special occasion and everyone oooh's and aah's when I say it's on the menu.

Provided by Shelly Domke

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1 bunch asparagus stalks, ends cut
1 tablespoon soy sauce
½ cup chopped cashews

Steps:

  • Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 10.4 g, Fat 21.6 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 337.5 mg, Sugar 3 g

CASHEW CHICKEN AND ASPARAGUS STIR FRY



Cashew Chicken and Asparagus Stir Fry image

I have made this meal without the asparagus but when it is back in season again, I really enjoy the texture and fresh flavor it brings to the recipe.

Provided by Grease

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon soy sauce
1 teaspoon cornstarch
1 garlic clove, minced
4 chicken breast halves, cut into bite size pieces
1 tablespoon cornstarch
1 dash hot pepper sauce
3/4 teaspoon sugar
3/4 teaspoon white wine vinegar
1 teaspoon dry sherry
1 tablespoon soy sauce
1 cup chicken broth
3 tablespoons cooking oil
1/2 cup salted roasted cashews
2 medium green bell peppers, cut into bite size pieces
1 medium onion, cut into 8 wedges
8 ounces fresh asparagus spears, trimmed and cut into 1-inch pieces
1/2 teaspoon minced fresh ginger, or
1/4 teaspoon ground ginger
2 cups cooked long-grain rice

Steps:

  • In a bowl, stir together the first three ingredients and add chicken; coat well and set aside.
  • In another small bowl, mix the cooking sauce ingredients and set aside.
  • Place a wok over medium-high heat; when wok is hot, add 2 tablespoons of the oil. When oil is hot, add the cashews and stir until browned (about 1 minute). Remove with a slotted spoon and set aside.
  • Add the chicken mixture and stir-fry until meat is no longer pink in the center (about 3 minutes). Remove from wok and set aside.
  • Pour the remaining tablespoon oil into the wok. When the oil is hot, add the bell peppers, onion, asparagus and ginger; stir-fry until the pepper is crisp-tender to the bite (about 4 minutes).
  • Return the chicken to the wok. Stir cooking sauce to blend and add to wok; stir until bubbly and sauce has thickened. Stir in the cashews and immediately serve over the rice.

Nutrition Facts : Calories 482.3, Fat 25.7, SaturatedFat 5, Cholesterol 46.4, Sodium 858.7, Carbohydrate 39.9, Fiber 3.6, Sugar 5.4, Protein 24.3

CHICKEN AND NAPA CABBAGE STIR FRY



Chicken and Napa Cabbage Stir Fry image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 pound skinless, boneless chicken breast
3 tablespoons peanut or vegetable oil
10 to 12 fresh shiitake mushrooms, julienned, about 1 cup
2 carrots, sliced on the bias
1/2 head Napa cabbage, shredded, about 1 cup
1 teaspoon fish sauce
1/2 teaspoon sesame oil
1/2 cup hot chicken stock or broth
2 tablespoons honey
2 tablespoons rice wine or white wine vinegar
Salt and freshly ground black pepper
1 tablespoon cornstarch dissolved in 1 tablespoon water

Steps:

  • Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches long.
  • Heat the oil in a large skillet or wok over medium heat. Add the chicken and cook for 4 to 5 minutes, tossing over high heat until it begins to brown evenly. Add mushrooms and carrots and stir fry briefly, shaking the pan and tossing the chicken and mushrooms together.
  • Add the cabbage and stir to combine well. Add the fish sauce and sesame oil. Cook the cabbage briefly before adding the chicken broth. Bring quickly to the boil and reduce for a moment before adding the honey, vinegar, salt and pepper. Toss for another 1 minute. Add the dissolved cornstarch and stir in to coat evenly. Remove from the head before the cabbage loses its crispness and color and serve.

SPRINGTIME CHICKEN AND CASHEW STIR FRY



Springtime Chicken and Cashew Stir Fry image

A nice easy to make fresh crunchy stir fry to have in the spring or when fresh asparagus is available.

Provided by Jen T

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

80 g raw cashew nuts
2 teaspoons olive oil or 2 teaspoons rice bran oil
3 boneless skinless chicken breasts (single, or equivalent in tenderloins, thinly sliced or cut into bite sized pieces)
125 g baby corn (halved lengthwise, I use canned)
1 bunch fresh asparagus (woody ends removed and then stalks cut into thirds)
1 red pepper (seeds removed and cut into thin strips)
3 crushed garlic cloves (I sometimes use 1tsp minced from a jar)
1 tablespoon grated fresh ginger (or use from a jar)
150 g snow peas (halved) (optional)
1/4 cup sweet plum sauce (I use Delmaine in NZ)
1/4 cup sweet chili sauce (I use Watties in NZ)
1/3 cup fresh coriander leaves (or use parsley)
steamed rice, to serve

Steps:

  • Heat a pan or wok over medium heat and stir fry the cashews until golden.
  • Remove to a plate.
  • Heat half the oil in pan or wok over high heat and add half the chicken pieces and stir fry until golden brown & cooked. Remove to a plate and repeat with the remaining chicken in the same pan.
  • Heat the remaining oil over med high heat and add the corn, asparagus, red pepper, snow peas, garlic & ginger.
  • Stir fry for a few minutes until tender.
  • Return chicken to the pan and add in the plum & chilli sauces.
  • Stir fry for another few minutes until heated through.
  • Serve on top of steamed rice and top with the chopped coriander or parsley.
  • Enjoy :).

Nutrition Facts : Calories 303.4, Fat 12.7, SaturatedFat 2.3, Cholesterol 51.3, Sodium 168.1, Carbohydrate 23.2, Fiber 3, Sugar 3.9, Protein 26.4

ASPARAGUS BEEF CASHEW STIR-FRY



Asparagus Beef Cashew Stir-Fry image

As appetizing to the eye as it is to the palate, this stovetop specialty features lots of vegetables, beef and crunchy cashews. The recipe comes from a local restaurant. -Joyce Huebner, Marinette, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

2 tablespoons cornstarch
1 cup beef broth
3 tablespoons soy sauce
1/2 teaspoon sugar
2 tablespoons canola oil
2 whole garlic cloves
2 pounds fresh asparagus, trimmed and cut into 2-1/2-inch pieces
2 medium onions, halved and thinly sliced
1 medium sweet red pepper, julienned
1 large carrot, cut into 2-1/2-inch strips
2-1/2 cups sliced cooked roast beef (2-1/2-inch strips)
1 cup salted cashew halves
Hot cooked rice

Steps:

  • In a small bowl, combine cornstarch and broth until smooth. Stir in soy sauce and sugar; set aside. In a wok or large skillet, heat oil; add garlic. Cook and stir until lightly browned, about 1 minute; discard garlic., Stir-fry the asparagus, onions, red pepper and carrot until crisp-tender, 15-20 minutes. Add beef and heat through. Stir reserved sauce; add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with cashews. Serve with rice.

Nutrition Facts : Calories 382 calories, Fat 21g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 815mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.

ASPARAGUS CHICKEN STIR-FRY



Asparagus Chicken Stir-Fry image

Make and share this Asparagus Chicken Stir-Fry recipe from Food.com.

Provided by Shawnee TX

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 lb fresh asparagus
3 tablespoons hoisin sauce
4 tablespoons peanut oil or 4 tablespoons vegetable oil, divided
1 tablespoon brown sugar
2 boneless skinless chicken breast halves, cut into thin 1-inch strips
hot cooked rice

Steps:

  • Cut asparagus into 1-inch pieces, discarding tough bottoms of spears.
  • In a small bowl, mix together the hoisin sauce and brown sugar and set aside.
  • Heat wok or large skillet over medium high heat.
  • When hot, add 2 tablespoons of oil.
  • Stir fry asparagus for approximately 2 minutes.
  • Remove from the wok and keep warm.
  • Heat wok to high heat.
  • Add remaining 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink.
  • Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are well-coated with sauce.
  • Serve over the hot rice.

CHICKEN AND ASPARAGUS STIR FRY



Chicken and Asparagus Stir Fry image

Make and share this Chicken and Asparagus Stir Fry recipe from Food.com.

Provided by Chef EBHMOM1

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons peanut oil
2 tablespoons nonfat chicken broth
3 garlic cloves, minced
2 tablespoons scallions, minced
3 chicken breasts, cut into 2 inch pieces
1 carrot, sliced thin
2 cups asparagus, cut into 2 inch pieces
1/2 cup water chestnut
2 tablespoons light soy sauce
2 tablespoons white wine vinegar
1 teaspoon sesame oil
1/4 cup nonfat chicken broth
1 tablespoon cornstarch

Steps:

  • Heat peanut oil with the two tablespoons of broth in a wok over medium heat. Add the garlic and scallions and saute for a few seconds. Add the chicken pieces and stir fry until opaque, about 5 to 8 minutes. Push the chicken onto the sides of the wok. Add a little more broth if necessary, and add carrot slices. Stir fry about 2 minutes, then add the asparagus and stir fry 3 minutes more. Add water chestnuts and continue to stir fry for another minute. Bring chicken back down and combine all ingredients well.
  • Combine remaining ingredients in a small bowl and stir until smooth. Add mixture to the wok and stir to coat. Cover and steam for about 2 minutes, then serve.

Nutrition Facts : Calories 275.8, Fat 13.7, SaturatedFat 3.5, Cholesterol 69.6, Sodium 643.3, Carbohydrate 12.2, Fiber 2.9, Sugar 2.9, Protein 26.4

ASPARAGUS AND CASHEW STIR FRY



Asparagus and Cashew Stir Fry image

The combination of fresh asparagus and crunchy, salty cashews is a winner. As a side vegetable it goes well with simple grilled fish, pork, and poultry. Or, I've just sauteed some cubed, boneless chicken breasts to the skillet before adding the asparagus. It's delicious either way.

Provided by Geema

Categories     Fruit

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs asparagus
2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon finely chopped fresh ginger
1/2 cup coarsely chopped roasted cashews
1 tablespoon soy sauce or 1 tablespoon nama shoyu

Steps:

  • Cut off the tough ends of the asparagus, and then slice diagonally into 2-3 pieces.
  • Heat the oil together in a large skillet or wok over medium high heat.
  • Add the ginger and stir fry for 1 minute.
  • Add the asparagus and stir fry until tender but still a tiny bit crisp, 4-5 minutes. Stir in the cashews and soy sauce.
  • Serve immediately.

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Instructions. 1. Make the stir fry sauce by combining the chicken broth, lemon juice, soy sauce, honey, and cornstarch. Set aside. 2. Heat the coconut oil in a large skillet over medium high heat. 3. Add chicken and let cook for 3-4 minutes until it begins to brown. 4.
From slenderkitchen.com


STIR-FRIED CHICKEN WITH CASHEWS | CANADIAN LIVING
Method. Heat the oil in a wok or large skillet over high heat; add the garlic and chili paste and stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry for 1 minute; stir in the soy, fish, oyster sauces and sugar. Continue to cook, stirring occasionally, until …
From canadianliving.com


15 CHICKEN AND ASPARAGUS RECIPES | ALLRECIPES
2020-12-15 Veggie Chicken Pasta. Credit: Kelly Duggan. View Recipe. This fresh chicken pasta is packed with flavor and healthy veggies, such as asparagus, zucchini, yellow squash, and mushrooms. Top with feta cheese and tomatoes to bring the whole thing together. Advertisement.
From allrecipes.com


CHICKEN STIR-FRY WTH ASPARAGUS AND CASHEWS RECIPE | EAT YOUR BOOKS
Chicken stir-fry wth asparagus and cashews from Food & Wine Annual Cookbook 2009: An Entire Year of Recipes by Food & Wine Magazine. Shopping List; Ingredients; Notes (0) ...
From eatyourbooks.com


CHICKEN AND CASHEW NUTS STIR FRY | CANADIAN LIVING
2016-02-08 In a large frying pan or wok, heat oil on medium-high heat and roast cashew for 5 minutes. Set aside in a bowl. Raise the heat to high and brown the chicken with garlic and ginger. Set aside in a large bowl Add the remaining oil to the pan and stir-fry the vegetables at high heat until they have thawed. Add to the chicken.
From canadianliving.com


RECIPE: CHICKEN SESAME CASHEW STIR-FRY - BEST RECIPES EVER
Separate Enoki mushrooms and add to pan along with snow peas, chicken breast, stir and cook until warmed through. Season with soy sauce, rice wine vinegar or lemon juice, honey and add extra ...
From cbc.ca


ASPARAGUS STIR-FRY | JAMIE OLIVER RECIPES
Peel a 5cm piece of ginger, then slice into matchsticks. Snap the woody ends from 320g asparagus, and slice on the bias. Place a wok over a high heat and add 1 teaspoon of groundnut oil. Once hot, stir in the garlic, chilli and ginger, followed by the asparagus and 150g of beansprouts. Cook for a couple of minutes, or until everything is ...
From jamieoliver.com


WINES TO PAIR WITH CHICKEN STIR-FRY | FOOD & WINE
2017-05-23 For a white wine try an appley Pinot Blanc or unoaked styles of Chardonnay. For reds, go for juicy, low-tannin, wines, like Beaujolais from France or California Pinot Noir. With green vegetable ...
From foodandwine.com


CHICKEN AND ASPARAGUS STIR-FRY - THE WASHINGTON POST
2003-04-16 Place a wok or large skillet over medium-high heat. Add the oil, swirling to coat the sides. Add the garlic and the chicken mixture and cook, stirring frequently, for 2 minutes. Add the asparagus ...
From washingtonpost.com


ASPARAGUS CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT - TASTE OF HOME
In a large nonstick skillet or wok, stir-fry chicken in oil for 4-5 minutes or until no longer pink. Place the remaining cornstarch in a small bowl; stir in the sherry or broth, soy sauce and sugar until smooth. Gradually add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cashews, onions and asparagus.
From preprod.tasteofhome.com


15-MINUTE CHICKEN + ASPARAGUS STIR FRY | CLEAN FOOD CRUSH
2021-10-10 Heat the oil in a large skillet over medium-high heat. Saute your garlic with ginger for 1-2 minutes. Add in the chicken and cook for 6-8 minutes, mincing with a wooden spoon. Once it’s cooked, add in the asparagus, rice vinegar, coconut aminos, and toasted sesame oil. Continue to cook for 2-4 minutes, until the asparagus is crisp-tender.
From cleanfoodcrush.com


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