Asparagus & Chicken Stir-Fry

Prep time: 10 minutes
Total time: 25 minutes
Serves: 4

Stir-frying moves at a fast pace, so prepare ingredients before turning on the stove. To ensure they cook quickly and evenly, cut them into bite-size pieces. The chicken thighs in this flavorful meal are high in iron, zinc, and B vitamins. The fiber and prebiotics in asparagus promote digestive health.

Ingredients:

• 2 tablespoons Tamari (or low-sodium soy sauce)
• 2 teaspoons lemon or lime juice
• 2 teaspoons arrowroot (or non-GMO cornstarch)
• 2 teaspoons sesame oil
• 1 teaspoon lemon zest
• 2 teaspoons avocado oil
• 1 1/2 pounds organic chicken thighs, cut into 1" cubes
• 1 pound asparagus, trimmed and cut into 2" pieces
• 1 cup frozen, organic shelled edamame, thawed
• 2 medium carrots, peeled and sliced into coins
• 2 teaspoons white sesame seeds
• ​2 scallions, sliced

Preparation:

1. ​Combine Tamari, lemon/lime juice, arrowroot, sesame oil, and lemon zest. 
2. Heat 1 teaspoon of the avocado oil in a skillet over high heat. 
3. Cook chicken (stirring occasionally) until browned  and cooked through, 5 minutes. Set aside.
4. Heat remaining 1 teaspoon avocado oil over high heat (may need to wipe skillet clean first).
5. Add asparagus, edamame, and carrots and cook until crisp-tender, 2-3 minutes. 
6. Add sauce mixture and chicken and cook until sauce thickens, 30 to 60 seconds. 
7. Remove from heat. Stir in sesame seeds and scallions.

Adapted from: Prevention Magazine, April 2017.