WW Recipe of the Day: Low Fat Chicken and Asparagus Stir-Fry
Stir-fries can be a glorious combination of health AND flavor. There's really only one trick to success with them. Be prepared! Have all the ingredients measured out and ready to add as needed.
For this chicken stir-fry dinner, it's easy. Cube the meat, combine the liquids, prepare the asparagus and stir-fry everything until done, which takes less than 10 minutes.
WW Friendly Low-Fat Chicken Asparagus Stir-Fry
Cornstarch is traditionally used to thicken this dish, however I used arrowroot powder instead.
Originally it was a medicinal herb meant to heal wounds from arrows! Now I find arrowroot a perfect and lighter way to thicken sauces, but if you don't have it cornstarch will work just as well instead.
How Many Calories and WW Points in this Chicken and Asparagus Dish?
According to my calculations, each serving has 165 calories and:
2 *SmartPoints (Green plan)
0 *SmartPoints (Blue plan)
0 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Recipe Notes
Asparagus. To peel? I used to always do this, however now I'm happy just to chop off about 2-inches of the stem of the asparagus and cut the rest into 2-inch pieces.
Preparing fresh asparagus
Cut the stalks on the diagonal for an authentic Asian look.
Welcome additions and variations to this stir-fry include sliced red bell peppers, chopped mushrooms and green onions.
Serving Suggestions
- Serve with white rice, or brown rice. To keep it low carb, serve with riced cauliflower.
- Serve with Vermicelli rice noodles or pasta.
- Serve stir fry over or alongside baked sweet potatoes.
- Serve alongside this healthy Asian spaghetti squash salad.
WW Friendly Asia-Style Spaghetti Squash Salad
Ways to Use Chicken Stir-Fry Leftovers
Often times leftovers can be a little dreary. In this case, this easily reheats for a quick lunch. Make sure to tightly cover it before microwaving for 30-45 seconds, depending on the unit.
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Low Fat Chicken and Asparagus Stir-Fry
Ingredients
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 2 teaspoons arrowroot powder (or cornstarch)
- 2 tablespoons reduced-sodium soy sauce (gluten-free if necessary)
- ¼ cup low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound asparagus spears, trimmed and cut into 2-inch pieces
- 2 tablespoons roughly chopped fresh ginger
- 3 garlic cloves
Instructions
- In a small bowl (affiliate link), mix together the lime juice, fish sauce, arrowroot, soy sauce and broth.
- Process the ginger and garlic to a paste in a food processor (affiliate link), or by hand.
- Spray a large skillet (affiliate link) with nonstick spray and set over medium heat. When hot, add the chicken pieces and cook until all sides turn a light white color.
- Remove chicken to a plate and add the ginger-garlic paste to skillet. Cook for 2 minutes.
- Add asparagus to skillet and continue to cook, stirring frequently, for 5 minutes.
- Stir in the lime juice mixture, add the chicken and cook for another 5 minutes, or until the chicken is cooked through and the asparagus is crisp yet tender.
- Serve immediately.
Equipment
Recipe Notes
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
Click to find out which foods have Zero (0) SmartPoints on WW Freestyle
If you like this chicken asparagus stir-fry, you might also like:
- Easy Shrimp Stir-Fry for Two
- Ham and Vegetable Fried Rice
- WW Friendly Beef and Broccoli
- Ground Pork Stir-Fry with Green Beans
More WW Recipes with 0 SmartPoints:
Originally from the San Francisco Bay Area, Hallie is a chef-teacher who eventually found her way to Provence, France, where she gave food and wine tours of the region.
In addition to writing more than a dozen cookbooks, she has also been teaching both professional and recreational cooking classes since 1978.
Hallie looks forward to sharing some of her favorite easy, healthy recipes with you here on Simple Nourished Living.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Jackie Trappe
I'm sorry, but I did not care for this recipe at all! It just tasted sour to me. I couldn't even eat it. We threw it away. I don't know, maybe some ingredient was bad, or ??? It was awful to us. I hate to waste food, but just couldn't eat it! Odd, since I have loved all the other recipes I have tried on your website.
Martha McKinnon
Hi Jackie, sorry this didn't work for you. Everyone's tastebuds are so different. I too hate to waste food. Instead of throwing it away, I wonder if it might have been possible to counter the "sour" flavor with a little something sweet like honey, maple syrup, or sweetener. ~ Martha