Source: dLife

Quick cooking in a wok keeps the chicken moist and the vegetables fresh.

Servings

2 tsp peanut oil
2 tbsp low sodium chicken broth
3 medium garlic cloves , minced
2 tbsp chopped scallions , minced
3 boneless skinless chicken breasts , halved and cubed into 2 inch pieces
1 medium carrots , sliced thin
16 oz Asparagus, fresh , slice into 2 inch pieces (2 cups)
0.5 cup sliced water chestnuts
2 tbsp light soy sauce
2 tbsp white wine vinegar
1 tsp sesame oil
0.25 cup low sodium chicken broth
1 tbsp cornstarch

1 Heat oil and 2 tablespoons of broth in wok over medium high heat. Stir in garlic and scallions and stir fry for 30 seconds. Add chicken and sauté for 5 to 8 minutes, until chicken is not longer pink on inside.
2 Push chicken up edges of wok and pour small amount of broth in the middle.
3 Add carrots and cook 2 more minutes.
4 Add asparagus and cook for 3 minutes.
5 Add water chestnuts and cook 2 minutes.
6 Mix chicken with vegetables, stirring for 1 minute.
7 In small bowl, whisk soy sauce, vinegar, oil, broth, and cornstarch. Pour over chicken and mix well.
8 Place lid over wok and simmer for 2 minutes. Serve