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Spicy Chicken-Asparagus Stir-Fry

3
Total Time
34 min
Prep
20 min
Cook
14 min
Serves
4
Difficulty
Easy

Ingredients

canola oil

3 tsp

uncooked boneless skinless chicken breast

1 pound(s), cut into strips

table salt

¼ tsp

ginger root

1 Tbsp, grated peeled fresh

garlic clove(s)

2 medium clove(s), minced

uncooked asparagus

½ pound(s), trimmed and cut into 2-inch lengths

uncooked carrot(s)

1½ cup(s), matchstick-cut

uncooked bell pepper(s)

1 item(s), small, small size, red variety, cut into thin strips

uncooked bell pepper(s)

1 item(s), small, small size, yellow variety, cut into thin strips

water

2 Tbsp

black bean sauce

3 Tbsp

low sodium soy sauce

1 Tbsp

chili oil

1½ tsp, hot

unsalted toasted sesame seeds

2 tsp

Instructions

  1. Heat wok or large deep skillet over medium-high heat until drop of water sizzles in it. Add 1½ teaspoons of canola oil and swirl to coat pan. Sprinkle chicken with salt; add to wok and stir-fry until lightly browned and cooked through, about 5 minutes. Transfer to plate.
  2. Add remaining 1½ teaspoons canola oil to wok and swirl to coat pan. Add ginger and garlic; stir-fry until fragrant, about 30 seconds. Add asparagus, carrots, bell peppers, and water; cook, covered, until vegetables are crisp-tender, 4–5 minutes.
  3. Return chicken to wok along with black bean sauce, soy sauce, and chili oil. Stir-fry until chicken is heated through, about 2 minutes. Sprinkle with sesame seeds.
  4. Per serving: about 1 2/3 cups

Notes

Brown rice is a natural for serving with this easy stir-fry. Half cup of cooked brown rice per serving will up the SmartPoints by 4.

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