| Total sodium per serving: 185mg |
Total calories per serving: 201 |
Servings: 4 |
Total Time: 30 minutes
Ingredients:
- 3 tbsp sodium reduced soy sauce (Chinatown)
- 2 tbsp mirin* (used rice vinegar & 1 tsp sugar)
- 1/2 tbsp honey
- 1/2 tbsp fresh grated ginger
- 2 tsp cornstarch
- 1 lb boneless, skinless chicken breast, sliced into strips**
- 1 tbsp canola oil, divided
- 12 oz asparagus, trimmed, cut into 2-inch pieces
- 4 cloves garlic, chopped
- Garnish – green onion slices, freshly minced parsley, toasted sesame seeds, if desired
Directions:
In a small bowl add the corn starch, soy sauce, mirin (or substitute), honey and ginger. Mix well so that no lumps remain. Set aside.
Place a teaspoon of oil in a large non-stick skillet or wok, place over medium-high heat. When the oil is hot, add the asparagus and cook for about 5-7 minutes or until it is tender-crisp.
Add the garlic to the asparagus and continue to cook for a minute or two until the garlic is translucent. Remove the asparagus and garlic to a plate and set the wok/skillet back on the stove.
Add another teaspoon of oil to the pan and half the chicken slices, increase the heat to high and cook the chicken until it is browned and cooked through with no pinkness remaining.
Remove the chicken from the pan to the plate with asparagus and return the pan to the stove.
Add the remaining teaspoon of oil to the pan along with the other half of the chicken slices and cook until they are browned and cooked through.
Dump the set aside chicken and asparagus back into the wok/skillet and stir, stir the sauce and pour over the chicken, stir and cook for about a minute or until the sauce has slightly thickened.
Remove from the heat, divide into four portions and serve immediately.
Serve over rice or noodles. Garnish with green onion slices, minced parsley, and/or toasted sesame seeds, if desired.
*Dry sherry, sweet marsala wine, dry white wine, and rice vinegar can be substituted for mirin. For every tablespoon you will need to also mix in 1/2 teaspoon sugar to use in place of the mirin.
**Beef could be used instead of chicken…sodium amount would need to be adjusted
Makes 4 servings, each serving has 201 calories, 185mg sodium and 9.7g carbohydrates with ingredients used. (Mrs. Dash no salt Teriyaki sauce could be used in place of the soy sauce and mirin…calories would increase but sodium would be reduced)
Original recipe found at skinnytaste.com, rewritten and modified for low sodium
