GINGER CHICKEN STIR FRY WITH ASPARAGUS

Ginger Chicken Stir Fry with Asparagus image

This low carb Healthy Ginger Chicken Stir Fry with Asparagus promises crisp tender vegetables and white meat chicken in light and flavorful sauce in 30 minutes.

Provided by @MakeItYours

Number Of Ingredients 22

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Ingredients

Chicken
1 1/2 pounds chicken breast halves without skin
1 tablespoon peanut oil or your favorite
1 teaspoon peanut oil
Vegetables
1 tablespoon peanut oil
2 tablespoons minced ginger (about 1 1/2 inch piece)
1 tablespoon minced garlic (about 3 cloves)
1/2 pound asparagus, trimmed and cut into 1 1/2 inch pieces
5 oz medium carrot, thinly sliced
1/2 bunch sliced scallions, light green part, too.
Sauce
1/4 cup chicken broth
2 tablespoons Tamari or Coconut Aminos
2 tablespoons dry sherry
1 tablespoon erythritol
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 teaspoons sesame oil
1 pound zucchini spiralized and sauteed
-or-
1 pound cauliflower

Steps:

Preparation: 1. Mince the garlic and ginger, putting them on a small plate by the stove. 2. Cut the vegetables and put them in separate piles on a plate near the stove. 3. Cut the chicken into thin strips and put into a small bowl. Add 1 tablespoon of peanut oil and stir to coat each piece. Place the bowl near the stove. 4. In a small bowl, stir the sauce ingredients together. TIP: add the cornstarch first and then slowly stir in the the liquid to help dissolve. 5. Ready the serving dish near the stove.
Cauliflower rice or zoodles: If they aren't already, rice the cauliflower or spriralize the Zucchini. Steam them in the microwave with 1 tablespoon of water for about 3-4 minutes. Drain.
Cook: Heat a wok or a large heavy bottomed skillet over high heat. It's ready when a drop of water dances around the pan. Add the oil and swirl to coat. Place 1/2 of the chicken into the wok and let it cook until it's half way cooked. Stir the chicken around and cook the other side. It's ready when it starts to release a lot of water. Remove the chicken to the serving dish and begin cooking the next batch. When cooked, remove the chicken and quickly and carefully wipe out the excess moisture.
Add 1 tablespoon of peanut oil to the pan and then the garlic and ginger. Give it a good stir in the wok so it doesn't burn and cook for about 20 seconds. Add the asparagus and stir into the ginger and garlic. Let it cook for about 1 minute, stirring occasionally. Add the scallions, carrots and Chinese peas, stirring them into the asparagus. Let cook for about 2 minutes while stirring occasionally.
Add the chicken back to the pan and stir. Add the sauce and cook for about 2 minutes or until the chicken is hot, the vegetables are bright in color and the sauce has thickened. Add the sesame oil, stirring once more.
Serve over cauliflower rice or zoodles.