Chicken Asparagus Stir-Fry

Here is a great stir-fry recipe that is served with cauliflower rice and sweet potato rice. Incredible dish.

Ingredients

4 skinless Omega-3 Chicken Breasts cut into one-inch cubes
6 Tbsp. macadamia nut oil
1 white onion sliver cut, half-moon shaped
24 asparagus cut into one-inch pieces
1 cup sliced mushrooms
1 green or red pepper sliver cut, half-moon shaped
1 small can water chestnuts sliver sliced
½ cup julienned carrots
¼ cup water
½ cup soy sauce
1 tsp grated gingerroot
20 ounces cauliflower rice and/or sweet potato cauliflower rice mixture (follow cooking instructions on bag)

Serves three to four people

Preparation

1. Heat wok or large skillet over high heat. Add oil and chicken cubes. Cook till chicken is fully cooked. Transfer chicken to a plate.
2. Add onions and bell peppers and cook for five minutes.
3. Add asparagus, mushrooms, water chestnuts and carrots. Cook for two minutes then add water; reduce heat to medium-high. Cook, covered for three to five minutes.
4. Add soy sauce, garlic, and gingerroot. Stir in the cooked chicken. Cook for five minutes to allow soy sauce to soak into veggies and chicken, stir occasionally.
5. Serve over cauliflower rice (follow directions on bag for rice).

Enjoy.

Submitted by Sandra Slanker