Chicken Asparagus Stir Fry With Multi-Color Peppers

3
Servings
35m
Prep Time
20m
Cook Time
55m
Ready In

Recipe: #29250

March 22, 2018



"When I do cook with meat, it's usually chicken or turkey. Here's a colorful stir-fry using spring asparagus with a tasty but easy sauce of just 2 ingredients! Use leftover cooked chicken (as I usually do) and skip the marinating time."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (303.7 g)
  • Calories 361.5
  • Total Fat - 14.2 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 96.4 mg
  • Sodium - 702.3 mg
  • Total Carbohydrate - 20.2 g
  • Dietary Fiber - 3.7 g
  • Sugars - 15.8 g
  • Protein - 38.5 g
  • Calcium - 59.6 mg
  • Iron - 3.2 mg
  • Vitamin C - 77.7 mg
  • Thiamin - 0.3 mg

Step 1

In a small bowl or in a ziplock bag, combine soy sauce and honey. Add chicken, and stir to coat. Marinate in the refrigerator 30 minutes - overnight.

Step 2

Meanwhile, heat oil in a large skillet over medium-high heat. Add pepper & asparagus, season with garlic, and saute until cooked, about 5 minutes. Remove the veggies and set aside.

Step 3

Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Return the veggies to the skillet and stir in sesame oil. Serve with rice, garnished with toasted sesame seeds if desired.

Step 4

If using chopped or shredded cooked chicken, saute the asparagus & bell peppers until crisp tender, add the chicken and honey-soy sauce. Simmer for a few minutes to allow flavors to blend, then add the sesame oil and serve.

Tips & Variations


No special items needed.

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