Here’s a fifteen minute meal you’ve just got to love– it has everything going for it. Not only is it tasty in that hits-the-spot-at-the-end-of-a-long-day kind of way, it is also full of nutrients and low in calories. And, say it’s starting to feel like you eat chicken nearly every night– or maybe you’re just not a fan– you can make this with pork or tofu or shrimp or scallops. Oh, and no one will object at all if you use cashews instead of peanuts. In other words, you can make this dish your own, but by all means make it.
Stir Fry Orange Chicken and Asparagus with Peanuts
1 tablespoon cornstarch
2 tablespoons lower sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon honey
¼ cup orange juice
1 tablespoon canola oil
1 pound boneless chicken breasts, cut in 2-inch by ½-inch strips
2 red bell peppers, cut in 1 1/2-inch by ½-inch strips
1 pound asparagus, cut in 1 1/2-inch pieces
¼ cup peanuts, coarsely chopped
- Dissolve the cornstarch in the soy sauce; stir in the oyster sauce and honey until the honey is dissolved. Sit in the orange juice and set aside.
- Heat the oil in a large nonstick skillet over medium high. Add the chicken in a single layer and cook 1-2 minutes until the underside is no longer pink. Stir and continue to stir as the chicken cooks until no longer pink on the outside, another 2-3 minutes.
- Add the peppers and asparagus and cook until the vegetables are brightly colored and somewhat softened, about 1 minute. Stir the sauce and add it to the pan, stirring constantly until the chicken and vegetables are evenly glazed, about 2 minutes. Remove from heat and stir in the peanuts.
Makes 4 servings
Nutrition for each serving: 298 calories, 12 g fat, 2 g saturated fat, 32 g protein, 16 g carbohydrates, 5 g fiber, 469 mg sodium