Created by: Chef Keith Snow
Easy and delicious chicken stir fry with fresh asparagus. Seasonal asparagus adds crunch and color
2 tsp reduced-sodium Kikkoman soy sauce
1 tsp honey
2 tsp sesame oil
1 lg bunch asparagus (about 1¾ lb), trimmed and cut on diagonal into 1″ pieces
1 clove garlic, minced, or 1 tsp bottled minced garlic
2½ c sliced cooked chicken breast
1 tsp sesame seeds (optional)
1. Combine soy sauce and honey in small bowl. Set aside.
2. Heat oil in large skillet or wok over medium-high heat. Add asparagus and garlic. Cook 4 minutes, stirring frequently.
3. Toss in chicken and soy sauce-honey mixture. Heat thoroughly, remove from pan with tongs, and serve with steamed brown rice or whole wheat couscous.
4. Sprinkle with sesame seeds, if desired.
Makes 4 Servings: