Quick Chicken Stir-Fry

A quick and easy stir-fry that uses already pre-cooked chicken to cut down on the prep and cook time.  This recipe ensures that leftover chicken sitting in your fridge gets a nice remake as a tasty Asian inspired entree.

Easy Chicken Stir-Fry

2       teaspoon reduced-sodium soy sauce

1       teaspoon honey

2       teaspoon sesame oil

1       large bunch asparagus (about 1 ¾ lb.), trimmed and cut on diagonal into 1” pieces

1       teaspoon fresh grated ginger

7       shitake mushrooms, sliced

1       clove garlic, minced, or 1 tsp. bottled minced garlic

2 ½   cups sliced cooked chicken breast (great way to use leftovers)

1       teaspoon sesame seeds (optional)

          Combine soy sauce and honey in small bowl.  Set aside.  Heat oil in large skillet or wok over medium-high heat.  Add asparagus, mushrooms, garlic, and ginger.  Cook 4 minutes, stirring frequently.  Toss in chicken and soy sauce-honey mixture.  Heat thoroughly, remove from pan with tongs, and serve with steamed brown rice or whole wheat couscous.  Sprinkle with sesame seeds, if desired.

 Yields 4 servings. 

Nutrients Per Serving:  Cal  180;  Prot  28 g;  Carb  7 g;  Fat  5 g;  Sod  160 mg;  Fiber  2 g