Yield :
- 4 servings | Serving Size: 1 cup |
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
Preparation :
- 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.
Nutritional Info :
- Calories: 239 | Total Fat: 10 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 73 mg | Sodium: 602 mg | Carbohydrates: 11 g | Dietary Fiber: 2 g | Sugars: 6 g | Protein: 27 g | SmartPoints: 6
