Makes 4 Servings
12 ounces skinless boneless chicken cutlets, cut into 1-inch pieces
1/2 teaspoon toasted sesame oil
1 teaspoon rice wine or dry Sherry
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup fresh asparagus in 1-inch pieces, about 6 ounces before trimming
1/2 cup fat-free reduced sodium chicken broth
1 teaspoon lemon zest
2 tablespoon lemon juice
1 tablespoon rice wine or dry Sherry
1 tablespoon reduced-sodium soy sauce
1 large garlic clove, finely chopped
2 tablespoons Stevia In The Raw® Bakers Bag
1/8 teaspoon red pepper flakes
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
Place the chicken in a mixing bowl. Add the sesame oil, wine, soy sauce, salt and pepper and mix to coat the chicken. Set the chicken aside to marinate while measuring and combining the sauce ingredients.
In a small bowl, combine the broth, lemon zest and juice, wine, soy sauce, garlic, Stevia In The Raw®, pepper flakes, and sesame oil. Set the sauce aside.
In a small bowl, combine the cornstarch with 2 teaspoons cold water, leaving the spoon in the bowl, and set aside.
Coat the bottom of a wok heavily with cooking spray, including 5 inches up the sides. Set the wok over the highest heat possible. When a drop of water flicked into the wok dances, add asparagus and stir-fry until it is bright green, 1 minute. Turn the asparagus out onto a plate.
Add the marinated chicken and stir-fry until it is lightly browned but still pink in the center, 3 minutes. Pour in the sauce. Keeping the chicken moving with the wok paddle, cook for 3 minutes, or until the pieces are white in the center. Stir the cornstarch mixture and add it to the work. Return the asparagus to the wok, and stir-fry until the sauce thickens enough to coat the chicken and asparagus, 1 minute.
Immediately divide the stir-fry among 4 plates and serve.
Total Fat 3.5g
Dietary Fiber <1g