Sauteed Chicken with Asparagus and Peppers

chick w asp and pep.JPG


3/4 Cup Chicken Broth (use only 1/4 of a cup first and then 1/2 a cup)

2 Boneless, Skinless Chicken Breasts, Diced

4 Cloves Garlic, Minced

1.5 Tblsp. Ginger, Minced

1 Large Onion, Chopped

1 Red Pepper, Cubed

3 Cups Chopped Asparagus (Bottom 1/4 discarded because of toughness)

2 Tblsp. Rice Vinegar

2 Tblsp. Bragg Liquid Aminos or Soy Sauce

2 Tsp. Corn Starch

1/2 Tsp. Crushed Red Pepper Flakes

1 Cup Chopped Fresh Basil


Put 1/4 Cup broth in large pan or wok. Warm over medium heat until simmering. Add chicken and cook for 4 Min. stirring often. Add garlic, ginger, onion, pepper, and asparagus. Stir and cook 4 Min. Stir broth and corn starch together until dissoved. Add starch mixture, vinegar, amino acids and red pepper flakes and stir. Cook another 4 min. Turn off heat and add basil and stir. Serve over brown rice or quinoa.

Serves: 4