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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Stir Fried Chicken and Asparagus

Source: dLife

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

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 3.3 Fat, 0.9 Vegetables, 1.1 Meat, 0.1 Starch, 1.8 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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Servings

Ingredients

Directions

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.
Push chicken up edges of wok and pour small amount of broth in the middle.
Add carrots and cook 2 more minutes.
Add asparagus and cook for 3 minutes.
Add water chestnuts and cook 2 minutes.
Mix chicken with vegetables, stirring for 1 minute.
In small bowl, whisk soy sauce, vinegar, oil, broth, and cornstarch. Pour over chicken and mix well.
Place lid over wok and simmer for 2 minutes. Serve