I had an extra zucchini and tossed that in the stir fry as well. It’s not the best stir fry, but it’s not a bad start to add in extra flavors.
Chicken, Broccoli, and Asparagus Stir Fry
(Adapted from Skinny Ms.)
1 pound boneless, skinless chicken breasts, cut into cubes
2 garlic cloves, minced
1/2 tablespoon minced ginger (from fresh, peeled ginger root)
1 small bunch asparagus, woody bottoms removed
2 cups broccoli florets, chopped small
2 tablespoon soy sauce or tamari sauce
1 tablespoon honey
1-1/2 tablespoons toasted sesame seeds (optional)
3 scallions, sliced
2 tablespoons sesame oil, divided
1/4 cup vegetable or chicken stock
Heat the garlic on medium low in the sesame oil just for a minute, until it is golden and fragrant, but not burnt.
Add the broccoli florets and asparagus spears and the vegetable broth and cover.
Cook for about 5 minutes, to allow to steam.
Meanwhile, whisk together the soy sauce, honey and scallions.
Remove the lid of the pot and put the vegetables in a bowl.
Add the remaining sesame oil, chicken, scallions, soy sauce, ginger, and honey to the pot.
Cook over medium high heat, stirring frequently, for 3- 5 minutes, until the chicken is no longer pink.
Add in the vegetables and cook for an additional 3-5 minutes.
Sprinkle on the sesame seeds just prior to serving, if using. Serve with brown rice, if desired.
