Recently, I’ve been desperately trying to find meals that can satisfy the whole family. Every once in a while I find myself cooking three almost completely different meals, or at least two. Chinese, Thai, and Asian food is usually off limits to us because of the peanut oil, sesame oil, soy sauce, fish, well, you see where I’m going with this, but I wanted our child to know what fun Asian food can be at its core without all of the foods that are problematic for our family. This recipe was also created out of my family’s common love for asparagus, and the fact it was on sale for $99 / pound, but one can (and I have) easily substitute broccoli, bok choy, or a mixture of fresh veggies. This recipe is free of the top 8 allergens as defined by the FDA, is gluten free, and kid friendly (if you don’t add the scallions!).
Healthy Chicken Stir Fry
2 boneless skinless chicken breasts
1 bunch thin asparagus cut in 1″ chunks
1 bunch scallions cut into 1″ pieces (optional)
2 Tbsp chopped fresh ginger
1 Tbsp chopped fresh garlic
1 Tbsp Olive oil (or other safe oil)
1 Cup fresh squeezed or store bought Orange Juice
1 Tbsp cornstarch
1 tsp sugar (optional)
1/4 cup water
1 Cup Della Jasmine Rice
Red Pepper Flakes (optional)
Cilantro (optional, especially for kids)
Cut the chicken into chunks or strips (depending on how your family likes them). Mix the orange juice, corn starch, salt, and 1 Tbsp chopped ginger together and pour over the chicken and toss gently. Let this marinate in the fridge for thirty minutes, remove from fridge and let stand for fifteen minutes more.
Heat half of olive oil in pan on medium-high. When hot but not smoking, add the chicken, sugar and marinade and stir fry about 5 minutes until well steamed, if the mixture gets too thick, add a bit of water. Remove chicken and sauce into a bowl and set aside. Wipe the pan with a paper towel or towel. Add the rest of the olive oil, heat the pan, then add the chopped asparagus, the remainder of the ginger, garlic, scallions (if you’re using) and stiry fry on medium high heat for 2 minutes or until the ginger and the garlic are fragrant. Stir in the chicken and keep stirring for 3 – 5 minutes more until done. Place chicken and asparagus in a family style bowl, squeeze half a lemon over, add red pepper flakes, toss with Cilantro and stir one more time. Serve with steamed Della White (or Brown) Jasmine rice, which I use because it’s grown in the US, and has no GMO’s.
NOTE: I use a nonstick pan for this one simply because it allows me to use a lot less oil. If you are also watching your sodium intake, you may also omit the salt entirely.