Naturally Gluten-Free Meals
ASPARAGUS & CHICKEN STIR FRY
W/Baby Carrots
Serves 2-3 people
INGREDIENTS
1 Garlic Clove, Minced, divided
½ Tsp Ground Ginger, divided
½ Tbs Coconut Aminos
½ Tbs Sugar
½ Tsp Salt
1 Tbs Cornstarch, divided
½ Tbs Red Wine Vinegar
¾ Lb Boneless Chicken Breast, thin sliced, cut into strips
½ Cup Chicken Broth
1 Tbs Vegetable Oil, divided
½ Bunch Asparagus, chopped, 1-inch pieces
4 Scallions, chopped
INSTRUCTIONS
In bowl mix half the garlic & ginger, all the soy sauce, sugar, ½ tsp cornstarch, ½ tsp salt, and vinegar. Toss with chicken strips and marinate at room temperature for 15 mins. Meanwhile, mix remaining cornstarch with the broth. Heat ½ tbs of oil in a large skillet over high and add asparagus, scallions, remaining garlic & ginger. Stir-fry until asparagus is bright green. Lower heat to medium and add 2 tbs water and cover. Cook until asparagus in tender but still crisp, about 3-5 mins. Remove from heat, pour off any remaining water, and tip into serving bowl. Return skillet to heat on high, then add remaining oil. Add chicken and stir-fry until cooked through & browned (internal temp of 165 degrees), about 3 to 5 mins. Return asparagus/scallions to skillet and toss to heat through. Stir in broth/cornstarch mixture and bring to a full boil to thicken. Remove from heat and serve.
Baby Carrots
8 oz baby carrots
Cook carrots over simmering water for about 10 mins until tender.
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