Here is another asparagus chicken recipe this time with zucchini. A stir fry that takes almost no time to prepare. Asparagus is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. This recipe is gluten-free, low-fat, diabetic friendly and heart healthy.
Asparagus Chicken with Zucchini
Yield: 4 Generous Servings
1 ½ lbs. free range boneless, skinless chicken thighs
1 bunch of asparagus trim 2 inches off the bottoms of the stems
1 sweet red pepper
1 medium zucchini
½ medium yellow onion
4-5 cloves garlic chopped
2 tablespoons gluten-free tamari sauce
1 tablespoon cornstarch
2 teaspoons grape seed oil or canola oil
1 teaspoon sucralose, stevia or sugar
Cut chicken thighs, red pepper and onion into strips. Cut zucchini in half lengthwise and slice.
In a wok, heat oil, add garlic, onions and chicken and stir fry till chicken is nearly done. Add vegetables, tamari and sweetener and cook for 2 minutes. Sprinkle cornstarch to thicken sauce and stir fry another 30 seconds. Serve.
© 2011 Aron David Bradley