Spring Stir-Fry
Source of Recipe
Good Housekeeping Magazine - online
Recipe Introduction
Make dinner for your family in a flash
Serving: 4
Total Time: 30 minutes
2 tablespoons vegetable oil
12 ounces skinless, boneless chicken-breast halves, cut on the diagonal into 1/8-inch-thick slices
2 garlic cloves, thinly sliced
2 teaspoons grated peeled fresh ginger
1 pound asparagus, trimmed and cut on the diagonal into 3-inch pieces
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 package (8 ounces) sliced mushrooms
1 bunch green onions, thinly sliced
1 lime, cut into wedges
1. In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat until hot. Add chicken, garlic, and 1 1/2 teaspoons ginger, and cook 2 to 3 minutes, until chicken loses its pink color throughout, stirring constantly.
Transfer chicken to bowl.
2. To same skillet, add asparagus, salt, pepper, remaining 1 tablespoon oil, and 2 tablespoons water, and cook 3 minutes or until tender-crisp, stirring frequently. Add mushrooms and cook 1 minute. Return chicken to skillet; add
green onions and remaining ginger and cook 1 minute. Serve with lime wedges.
One serving equals: Calories: 195...Total Fat: 9 g (Saturated Fat: 1 g)...Cholesterol: 49 mg...Sodium: 360 mg...Carbohydrates: 6 g...Fiber: 2 g...Protein: 24 g
To trim asparagus, bend the stalk; it will break off at the spot where it becomes too tough to eat.
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