Orange Chicken Stir-Fry with Asparagus

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breast, boneless skinless tenders

• Produce

  • 2 lb Asparagus
  • 8 oz Button mushrooms
  • 4 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 2 Oranges, Juice of fresh
  • 1 Yellow onion, small

• Canned Goods

  • 1/2 cup Chicken broth, low-sodium

• Condiments

  • 2 tbsp Honey, raw

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 tbsp Olive or avocado oil, extra virgin

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

Found on cleanfoodcrush.com

Description

Directions

• In a 12-inch non-stick wok, heat 1/2 oil over moderately high heat. Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté until cooked through, tossing occasionally, about 5-6 minutes.
• Place chicken on a large plate and set aside. Return wok, reduce to medium-high heat, add remaining oil.
• Once oil is hot, add asparagus, yellow onion and mushrooms, and sauté until tender-crisp, about 4 – 5 minutes, adding in garlic and ginger during the last 1 minute of sautéing.
• Meanwhile, in a mixing bowl whisk together chicken broth, orange juice, honey and cornstarch until well blended.
• Pour chicken broth mixture into skillet with veggies, season with salt and pepper to taste, and bring mixture to a light boil, stirring constantly. Allow mixture to gently boil, stirring constantly, until thickened, about 1 minute.
• Toss chicken into mixture and serve immediately over brown rice or quinoa.

Nutrition