Chicken and Veggie Stir Fry
Cook Time
20
mins
Calories
330
Serving Size
4
Carbs
3.5
Fat
19.3
Protein
32.3
Photo by:
Maria del Mar / Jeanne Keley
description
Great way to use up the veggies you cleaned out of the fridge.
ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 bunch asparagus, trimmed, cut into 2-inch pieces
- Kosher salt
- 1 pound mushrooms (any kind)
- 1/4 cup minced shallot (from about 1/2 large shallot)
- 4 garlic cloves, minced
- 1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2 inch strips
- Pinch of cayenne pepper
- 1/3 cup dry white wine or dry vermouth
- 1/3 cup heavy cream
- Freshly ground black pepper
directions
-
Heat 1 Tbsp. oil in a large heavy skillet over medium-high heat. Add asparagus; season with salt and toss to evenly coat asparagus with oil. Add 3 Tbsp. water, cover, and steam until water evaporates and asparagus is just tender, 4–5 minutes. Transfer asparagus to a medium bowl.
-
Heat 1 Tbsp. oil in same skillet. Add mushrooms; season with salt and sauté until tender, 8–10 minutes. Transfer mushrooms to another medium bowl. Heat remaining 1 Tbsp. oil in same skillet. Add shallot and garlic and sauté until just tender, about 2 minutes. Add chicken; season with salt and sprinkle with cayenne. Sauté until chicken is almost cooked through, 4–6 minutes. Add wine and cream; bring to a boil and cook until sauce thickens slightly, about 2 minutes. Return asparagus and mushrooms to skillet and toss until coated. Season to taste with salt and black pepper.
Submitted by Jeanne K - Bon Ap. - More here!!