Select a size: | | | |
1
Sauteed Chicken with Asparagus and Peppers
Submitted by Jen @ Peanut Butter and Peppers on September 8, 2012 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- 1 Tablespoon Chicken Broth, Low-Sodium
- 1 whole Medium Onion, Cut In Half, Then Sliced Medium-thick Pieces
- ½ whole Large Sweet Bell Pepper, Sliced Into Strips
- 1 clove Garlic, Minced
- ½ pounds Chicken Breast, Boneless, Skinless, Cut Into 1-inch Pieces
- 2 cups Chopped Asparagus, Cut Into 1-inch Pieces
- 2 Tablespoons Soy Sauce, Low Sodium
- 1 Tablespoon Rice Vinegar
- 1 pinch Red Chili Flakes
- 1 dash Salt And Pepper, to taste
Preparation Instructions
Add the chicken broth to a skillet. Sautée onions and peppers in broth for about 2 minutes over medium-high heat, stirring constantly.
Add the garlic, chicken, and continue to sautée for another 3 to 4 minutes, stirring constantly.
Add the asparagus, soy sauce, vinegar, and red chili flakes. Stir together and cover. Cook for another 2 to 3 minutes or until asparagus is tender.
Season with salt and pepper to taste.
