Chicken and Asparagus Stir-Fry

Active time: 20min Total time: 20min Servings: 4 Recipe from: Realplans

Why?

Image thanks to RealPlans.

• Great for gut health

• Gluten free

• Dairy free

• Anti-inflammatory

• Contains anti-oxidants

• Great source of protein

Ingredients:

• 1 small lemon

• 155 ml chicken broth

• 4 teaspoons fish sauce

• 1/2 teaspoon coconut sugar

• 2 green onions

• 1/3 inch fresh ginger

• 455 g asparagus

• 2 tablespoons fresh mint leaves, optional

• 280 g cooked chicken

• 2 tablespoons extra virgin olive oil

• 2 teaspoons minced garlic

• 2 teaspoons arrowroot

• 4 teaspoons water

• sea salt, to taste

How to prepare

1. Zest and juice the lemon.

2. In a small bowl, combine the broth, fish sauce, coconut sugar, lemon zest, and lemon juice for the sauce.

3. Chop the green onions, keeping the green and white parts separate. Peel and grate the ginger. Remove the woody ends from the asparagus and cut into 1/2 inch pieces. Chop the mint. Shred chicken.

4. In a wok or large frying pan, heat olive oil over medium high heat.

5. Add the ginger, garlic, and whites of onions. Sauté for 30 seconds to release the flavors.

6. Add sauce and the asparagus. Bring sauce to a simmer and then cover, cooking for 2-3 minutes or until the asparagus turns bright green.

7. Toss in the shredded chicken and heat through.

8. Mix the arrowroot with the filtered water and add this mixture to the pan, cooking until the sauce begins to thicken (2-3 minutes).

9. Toss in the mint and green bits of onion. Adjust seasoning with sea salt. Serve.

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