Sauteed Chicken with Asparagus and Peppers
- 1 medium onion, cut in half, then sliced medium-thick pieces
- 1 clove garlic, minced
- 1 Tbsp. chicken broth, low sodium
- 8 oz. chicken breast, boneless, skinless, cut into 1-inch pieces
- ½ sweet bell pepper, sliced into strips
- 2 cups asparagus, cut into 1-inch pieces (1 bunch)
- 2 Tbsp. soy sauce, low sodium
- 1 Tbsp. rice vinegar
- 1 pinch red chili flakes
- Salt and pepper to taste
- Add 1 Tbsp. chicken broth in a skillet. Sautée onions and peppers in broth for about 2 minutes over medium-high heat, stirring constantly.
- Add the garlic, chicken, and continue to sautée for another 3 to 4 minutes, stirring constantly.
- Add the asparagus, soy sauce, vinegar, and red chili flakes. Stir together and cover.
- Cook for another 2 to 3 minutes or until asparagus is tender.
- Season with salt and pepper to taste.
Calories per serving: 189.4, Fat: 2.4g, Cholesterol: 65mg, Sodium: 539mg, Potassium: 479mg, Carbohydrates: 13.5g, Fiber: 4.1g, Protein: 31.8g
Serving size: 1 Big Bowl about 2½ cups
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2012/09/08/sauteed-chicken-with-asparagus-and-peppers-2/
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