Chicken, Broccoli, and Asparagus Stir-Fry

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 small bunch Asparagus
  • 2 cups Broccoli florets, small
  • 2 Garlic cloves
  • 1/2 tbsp Ginger
  • 3 Scallions

• Canned Goods

  • 1/4 cup Vegetable or chicken stock

• Condiments

  • 1 tbsp Honey
  • 2 tbsp Soy sauce or tamari sauce

• Baking & Spices

  • 1 1/2 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 2 tbsp Sesame oil

Found on skinnyms.com

Description

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into cubes
• 2 garlic cloves, minced
• 1/2 tablespoon minced ginger (from fresh, peeled ginger root)
• 1 small bunch asparagus, woody bottoms removed
• 2 cups broccoli florets, chopped small
• 2 tablespoon soy sauce or tamari sauce
• 1 tablespoon honey
• 1-1/2 tablespoons toasted sesame seeds (optional)
• 3 scallions, sliced
• 2 tablespoons sesame oil, divided
• 1/4 cup vegetable or chicken stock

Directions

• Heat the garlic on medium low in the sesame oil just for a minute, until it is golden and fragrant, but not burnt. Add the broccoli florets and asparagus spears and the vegetable broth and cover.
• Cook for about 5 minutes, to allow to steam.
• Meanwhile, whisk together the soy sauce, honey and scallions. Remove the lid of the pot and put the vegetables in a bowl. Add the remaining sesame oil, chicken, scallions, soy sauce, ginger, and honey to the pot. Cook over medium high heat, stirring frequently, for 3- 5 minutes, until the chicken is no longer pink. Add in the vegetables and cook for an additional 3-5 minutes.
• Sprinkle on the sesame seeds just prior to serving, if using. Serve with brown rice, if desired.