EatSmarter exclusive recipe

Chicken and Vegetable Stir-Frywith Asparagus, Bell Pepper and Cashews

Chicken and Vegetable Stir-Fry - Chicken and Vegetable Stir-Fry - Delicious with asparagus - and made quickly in a wok or skillet
Chicken and Vegetable Stir-Fry - Delicious with asparagus - and made quickly in a wok or skillet


Calories:330 kcal
Preparation:30 min
Ready in:30 min
1 serving contains (Percentage of daily recommendation)
Calories330 kcal(17%)
Protein32 g(64%)
Fat12 g(15%)
Carbohydrates21 g(8%)
Added Sugar10 g(11%)
Roughage7 g(23%)

Recipe Development: EAT SMARTER


For servings

11 ouncesgreen Asparagus
1small red Bell pepper
1Garlic clove
4 tablespoonsSoy sauce
1 tablespoonCane sugar
2 tablespoonsVegetable oil
7 ouncesChicken breast
1dried red Chile pepper
1 ounceCashews

Kitchen Utensils

1 Bowl, 1 Wok, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Whisk, 1 Slotted spatula, 1 Garlic press


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1 Rinse the asparagus, pat dry, trim off the woody ends and cut diagonally into pieces (about 4 cm) (approximately 1 1/2 inches). Cut scallions into pieces (about 3 cm) (approximately 1 inch). 
2 Rinse the bell pepper, halve, remove seeds and cut pepper into thin strips. Peel the garlic and squeeze in a garlic press into a bowl. Add the soy sauce and sugar and mix well until sugar has dissolved.  
3 Rinse the chicken and pat dry. Cut into strips and season with salt and pepper. Heat the oil in a wok or skillet over medium-high heat. Stir-fry the chicken strips until golden brown, stirring constantly. Remove chicken from the wok and pour off oil.  
4 Place the prepared vegetables in the wok and stir-fry over high heat until crisp-tender, about 2 minutes, stirring constantly so that everything cooks evenly.
5 Pour the garlic-soy sauce mixture in with the vegetables. Bring mixture to a boil and cook, stirring, for 1 minute.  
6 Crumble dried chiles into the vegetable mixture. Add cashews and chicken and cook until heated through, about 2 minutes, stirring constantly. Serve with rice.   


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