This is a quick and easy stir fry. I used Philippine lemon infused fish sauce but any good quality fish sauce with a squeeze of Meyer lemon juice will do.
Be sure to use the most natural chicken breasts you can obtain and fresh oyster mushrooms. I added a Fresno chile for a mild kick. Use more than one if you like it hotter. This recipe is gluten free, diabetic friendly and low-fat .
Asparagus Chicken w/ Oyster Mushrooms
Yield: 2 generous servings
2 chicken breast tenders sliced thin
1 bunch fresh asparagus spears cut into 2 inch lengths
¼ lb of fresh oyster mushrooms
1-2 fresh Fresno chilies 4 oz. julienne
3 garlic cloves chopped
1 tablespoon Philippine lemon infused fish sauce
2 teaspoons olive oil
½ teaspoon stevia
NOTE: If you can’t find the lemon infused fish sauce just juice 1 Meyer or regular lemon and add it to 2 teaspoons of any fish sauce. Heat oil in a wok or sauté pan. Add garlic and chicken. Stir fry till chicken is nearly cooked then add the remaining ingredients and stir fry for another minute. If you want a sauce that clings you can add 2 teaspoons of cornstarch. Portion and serve
© 2013 Aron David Bradley