This is Mark's stir fry.
He makes this probably once every two weeks, using different vegetables to keep things fresh. Here, he's used orange bell pepper and asparagus (one of our favorite combinations). He's also done broccoli, mushroom, onion...honestly, whatever YOU like, this stir fry can be about.
|two kitchen appliances we couldn't live without: our rice cooker, and our kitchen scale|
|proper portion sizes|
Hope you give it a try!
Mark's Chicken & Asparagus Stir Fry
Weight Watchers: 6ppv per serving
3/4 cups fat-free, reduced-sodium chicken broth
3 Tbsp low-sodium soy sauce
1 Tbsp cornstarch
4 tsp olive oil
1 pound boneless skinless chicken breasts, cut into either strips or chunks, whichever you prefer
2 cloves garlic, minced
1 Tbsp ground ginger (we like the jarred ginger from Ginger People)
1 pound uncooked asparagus, trimmed and cut into 1" pieces (we use Trader Joe's frozen asparagus)
2 medium uncooked scallions, finely cut
2 bell peppers, red, yellow or orange, cut into 1" strips
1. Whisk together the chicken broth, soy sauce and corn starch in a small bowl until no lumps remain.
2. Heat a large heavy skillet or wok over medium high heat until a drop of water sizzles in the pan. Add chicken and stir-fry until browned and cooked through, about 4 minutes. Transfer chicken to plate.
3. Heat remaining 2 teaspoons of oil in the same pan. Add the garlic and ginger and stir fry until fragrant, 30 seconds. Add asparagus, bell pepper and scallions; stir fry until vegetables are crisp-tender, about 2 minutes.
4. Return chicken to pan. Re-whisk broth mixture (mixture will have settled) and add to pan. Cook, stirring constantly until mixture bubbles and thickens, about 1 minute.
5. Remove from heat and serve over 1 cup of steamed jasmine or basmati rice and sri racha.