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Chicken & Asparagus

Guilt free and delicious approved


- 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes

- Kosher salt, to taste

- 1/2 cup reduced-sodium chicken broth

- 2 tablespoons reduced-sodium soy sauce

- 2 teaspoons cornstarch

- 2 tablespoons water

- 1 tbsp canola or grape seed oil, divided

- 1 bunch asparagus, ends trimmed, cut into 2-inch pieces

- 6 cloves garlic, chopped

- 1 tbsp fresh ginger

- 3 tablespoons fresh lemon juice

- fresh black pepper, to taste


  1. Lightly season the chicken with salt.

  2. In a small bowl, combine chicken broth and soy sauce.

  3. In a second small bowl combine the cornstarch and water and mix well to combine.

  4. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.

  5. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

  6. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side.

  7. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

  8. Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes.

  9. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

Serves: 4

Calories: 268 cals per serving

Carbohydrates: 10 grams

Protein: 40 grams

Low Fat √ Low Sodium √ Low Cholesterol √ Low Sugar √ Diabetic Friendly √ High Blood Pressure Friendly √