Traditionally this stir-fry is served with rice, however be as adventurous as you feel. Maybe wilt spinach and serve it atop that or use rice noodles, depending on your mood.
2tablespoonsreduced-sodium soy sauce (gluten-free if necessary)
¼cuplow-sodium chicken broth
1poundboneless, skinless chicken breasts, cut into 1-inch pieces
1poundasparagus spears, trimmed and cut into 2-inch pieces
2tablespoonsroughly chopped fresh ginger
3garlic cloves
Instructions
In a small bowl, mix together the lime juice, fish sauce, arrowroot, soy sauce and broth.
Process the ginger and garlic to a paste in a food processor, or by hand.
Spray a large skillet 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.
Recipe Notes
Welcome additions and variations to this stir-fry include sliced red bell peppers, chopped mushrooms and green onions.Serving size: 1-¼ cups (about 5 ounces)Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.2*SmartPoints (Green plan)0*SmartPoints (Blue plan)0*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Low Fat Chicken and Asparagus Stir-Fry
Amount Per Serving (1 -¼ cups (about 5 ounces))
Calories 165Calories from Fat 25
% Daily Value*
Fat 2.8g4%
Carbohydrates 5.5g2%
Fiber 2.5g10%
Protein 29.6g59%
* Percent Daily Values are based on a 2000 calorie diet.