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Stir Fried Chicken and Asparagus
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 136.0
Total Carbs 9.3 g
Dietary Fiber 2.3 g
Sugars 3.4 g
Total Fat 3.3 g
Saturated Fat 0.6 g
Unsaturated Fat 0.7 g
Potassium 226.5 mg
Protein 15.7 g
Sodium 249.0 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 1/2 Meat , 1/2 Starch , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tsp  peanut oil
2 tbsp  low sodium chicken broth
3 each  medium garlic cloves
2 tbsp  chopped scallions
3 each  boneless skinless chicken breasts
1 each  medium carrots
16 oz  Asparagus, fresh
0 1/2 cup  sliced water chestnuts
2 tbsp  light soy sauce
2 tbsp  white wine vinegar
1 tsp  sesame oil
0 1/4 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

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