Asian Veggie Bowl

1 tsp crushed garlic
1 tsp grated ginger
1 Tb olive oil
1 cup diced chicken
soy sauce
1 cup asparagus (sliced on the diagonal)
1/2 cup julienned red pepper
1 shredded zucchini
1/2 cup shredded carrot
1 tsp sesame oil
1 Tb soy sauce

Sauté 1 tsp crushed garlic and 1 tsp grated ginger in 1 Tb olive oil. Add one 1 cup diced chicken along with a small splash of soy sauce, and sauté for 5-7 minutes until golden and cooked through. Remove from the pan and set aside. Return the pan to the heat, add 1 cup asparagus (sliced on the diagonal), ½ cup julienned red pepper, and 1 shredded zucchini. Cook for about 3 minutes until just tender. Add half a cup shredded carrot, 1 tsp sesame oil, 1 Tb soy sauce, and return the chicken to the pan. Toss together until nicely mixed.

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