CHICKEN OF THE WOODS PICTURES RECIPES

Name: Chicken and Asparagus Lemon Stir Fry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 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 shoyu or soy sauce (Coconut aminos for GF, W30); 2 teaspoons cornstarch (arrowroot powder or tapioca starch for whole30); 2 tablespoons water; 1 tbsp canola or grapeseed 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)

CHICKEN AND ASPARAGUS LEMON STIR FRY RECIPE - SKINNYTASTE

Chicken and Asparagus Lemon Stir Fry Recipe - Skinnytaste image

This quick chicken and asparagus stir fry made with chicken breast, fresh lemon, garlic and ginger is the perfect fast weeknight dish.

Provided by Gina

Categories Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 12

Ingredients

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 shoyu or soy sauce (Coconut aminos for GF, W30)
2 teaspoons cornstarch (arrowroot powder or tapioca starch for whole30)
2 tablespoons water
1 tbsp canola or grapeseed 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)

Steps:

Lightly season the chicken with salt.
In a small bowl, combine chicken broth and soy sauce.
In a second small bowl combine the cornstarch and water and mix well to combine.
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.
Add the garlic and ginger and cook until golden, about 1 minute. Set aside.
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.
Remove and set aside and repeat with the remaining oil and chicken. Set aside.
Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes.
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.

Nutrition Facts : ServingSize 1 1/4 cups, Calories 268 kcal, CarbohydrateContent 10 g, ProteinContent 41 g, FatContent 7.5 g, SaturatedFatContent 0.5 g, CholesterolContent 98 mg, SodiumContent 437 mg, FiberContent 2.5 g

BBQ CHICKEN CHILI RECIPE - DELICIOUS HEALTHY RECIPES MADE ...

BBQ Chicken Chili Recipe - Delicious Healthy Recipes Made ... image

A delicious twist on traditional chili – shredded chicken, beans and BBQ sauce are simmered in one big pot which has just a touch of sweetness that makes this meal Seriously Delish!

Provided by Gina

Categories Dinner Lunch

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 11

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 cup red onion (diced)
1 jalapeño pepper (seeded and diced)
2 garlic cloves (minced)
1 1/2 tablespoons smoked paprika
1 tablespoon plus 2 teaspoons chili powder
1 tablespoon ground cumin
1/2 teaspoon black pepper
1 teaspoon kosher salt
pinch of red pepper flakes
12 oz cooked boneless skinless chicken breasts (shredded)
12 oz jar roasted red peppers in water (drained and chopped)
1 1/2 cups canned cannellini beans (rinsed and drained)
1 1/2 cups canned kidney beans (rinsed and drained)
3 cups low sodium chicken stock
28 oz can diced tomatoes
1/2 cup barbecue sauce
11 tablespoons reduced fat cheddar cheese (for topping)
chopped cilantro (for topping)

Steps:

Stove Top Directions:
Instant Pot Directions:

Nutrition Facts : ServingSize 1 cup, Calories 237 kcal, CarbohydrateContent 22 g, ProteinContent 23 g, FatContent 7 g, CholesterolContent 43 mg, SodiumContent 951 mg, FiberContent 5 g, SugarContent 8 g

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