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:
- Cut chicken breasts into 1" (2.5 cm) cubes.
- In a bowl, combine marinade ingredients. Add chicken cubes and toss to coat well. Cover and marinate for 30 minutes in a cool place.
- 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.
- In the same skillet, heat remaining canola oil over medium heat. Cook asparagus, sweet peas and green onions for 5 to 6 minutes.
- Return the chicken to the wok with the almonds. Continue cooking for 1 to 2 minutes.
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