Asparagus Chicken with Zucchini


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.

PRINT Asparagus Chicken with Zucchini recipe from MS Word

 

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
http://www.boomercuisine.com

 

Advertisements

One thought on “Asparagus Chicken with Zucchini

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s