GARLIC CHICKEN AND ASPARAGUS

225 calories per 212g or 1/6 recipe. INGREDIENTS DIRECTIONS For the Sauce. 14 cup soy sauce (60g). . 3 Tbsp. water (45g) 2 Tbsp. honey (42g) 1 Tbsp. sesame or olive oil (15g) 1 Tbsp. rice wine vinegar (15g) 02. 1 Tbsp. sriracha (15g) 6 frozen garlic cubes (or minced cloves) For the Skillet: 2 lbs. chicken tenderloins or breasts, chopped into bite-sized pieces (900g 1 Tbsp. turmeric • 2 tsp. paprika 2 tsp. Kosher salt 1 tsp. garlic powder tsp. black pepper 2 tsp. avocado or coconut oil 2 bunch thick asparagus, woody ends trimmed. cut into bite-sized pieces, 2 mini sweet red bell peppers, sliced intc very thin rounds (50g) Sesame seeds (optional) Basil or cilantro (optional)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First, start boiling the water for rice, adding salt as needed. Whisk together all the sauce ingredients and set aside Season the cubed chicken with turmeric, paprika, salt, garlic powder, and black pepper ensuring the chicken is evenly coated. Heat a Dutch oven or heavv-bottomed skillet over high heat with 2 tsp. avocado or coconut oil.

Step 2

Add the seasoned chicken in a single layer to the hot pan and cook undisturbed for 2 minutes. Flip and continue to cook for about 2 more minutes until the chicken is aolden brown and cooked through. Repeat in batches if needed

Step 3

Add the chopped asparagus to the skillet and cook for 1 minute, tossing it with the chicken. The asparagus doesn't need much cooking time! Pour in your sauce and let it sizzle Toss and cook for 1 more minute. Turn off the heat, toss in the sliced peppers, and top with sesame seeds and a little fresh basil or cilantro if desired.