Source: dLife

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

Servings

2.0
2 tsp  peanut oil 2.0
2 tbsp  low sodium chicken broth 3.0
3 each  medium garlic cloves 2.0
2 tbsp  chopped scallions 3.0
3 each  boneless skinless chicken breasts 1.0
1 each  medium carrots 16.0
16 oz  Asparagus, fresh 0.5
0 1/2 cup  sliced water chestnuts 2.0
2 tbsp  light soy sauce 2.0
2 tbsp  white wine vinegar 1.0
1 tsp  sesame oil 0.25
0 1/4 cup  low sodium chicken broth 1.0
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