Sautéed asparagus with almonds and chicken

Meals

Preparation: 25 minutes
Cooking : 11 minutes
Marinade : 30 minutes
Number of servings : 4 portions

Ingredients:

  • 500 g (approx. 1 lb) skinless chicken breasts
  • 30 ml (2 tbsp.) canola oil
  • 650 g (approx. 1 ½ lb) asparagus, cut into chunks
  • 250 ml (1 cup) sweet peas
  • 125 ml (½ cup) green onions, thinly sliced
  • 125 ml (½ cup) almonds, slivered

For the marinade :

  • 45 ml (3 tbsp.) ginger, finely chopped
  • 15 ml (1 tbsp.) sodium-reduced soy sauce
  • 15 ml (1 tbsp.) toasted sesame oil
  • 5 ml (1 teaspoon) Thai chili, chopped
  • 1 clove garlic, finely chopped

Preparation:

  1. Cut chicken breasts into 1" (2.5 cm) cubes.
  2. In a bowl, combine marinade ingredients. Add chicken cubes and toss to coat well. Cover and marinate for 30 minutes in a cool place.
  3. When ready to cook, heat half the canola oil in a large skillet or wok over medium heat. Cook the chicken cubes for 5 to 8 minutes, until the inside of the chicken has lost its pink tinge. Set aside on a plate.
  4. In the same skillet, heat remaining canola oil over medium heat. Cook asparagus, sweet peas and green onions for 5 to 6 minutes.
  5. Return the chicken to the wok with the almonds. Continue cooking for 1 to 2 minutes.