Chicken and Asparagus Stir-Fry with Basil
2
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
This skillet dish is a smart way to enjoy all the exciting flavours of a classic Asian stir-fry while allowing you to use almost any veggie you already have in your refrigerator. Plus, you can make it in less than 20 minutes from start to finish. Instead of asparagus, you can make this stir-fry with 3 cups of small broccoli florets, sugar snap peas, or cubed eggplant. Make it a meal by serving over hot rice or noodles.
Ingredients
Chicken broth
¾ cup(s)
Dried sesame seed kernels
1 tbsp(s)
Soy sauce
3 tbsp(s)
Cornstarch
1 tbsp(s)
Canola oil
4 tsp(s), divided
Uncooked boneless skinless chicken breast
1 pound(s), cutlets, cut into thin strips
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Garlic
2 clove(s), large, minced
Ginger root
1 tbsp(s), peeled, minced
Asparagus
1 pound(s), thin, trimmed and cut into 1-inch pieces
Bell pepper
1 item(s), medium, red or yellow variety, thinly sliced
Uncooked scallions
2 medium, cut into 1-inch pieces
Fresh basil
¼ cup(s), chopped