Asian Sautéed Chicken and Vegetables
Tender crisp vegetables and juicy chicken in a savory and slightly sweet sauce flavored with garlic, ginger, and Chinese five spice powder makes for a delicious and easy weeknight meal.
Servings 4
Calories 356kcal
Ingredients
- 1 1/2 pounds chicken breast or thighs, boneless and skinless, sliced thin
- 1/8 teaspoon baking soda
- 1 tablespoon Chinese cooking wine optional
- 1/4 teaspoon Chinese five spice powder
- 2 tablespoons avocado oil divided
- 1 yellow onion sliced
- 1 carrot peeled and sliced
- 1 zucchini sliced
- 8 ounces snow peas ends trimmed
- 1 pound asparagus ends trimmed and cut into 1-inch pieces
- 1/2 tablespoon ginger fresh grated
- 3 garlic cloves minced
- 1/4 cup low sodium gluten-free soy sauce or 1/3 cup coconut aminos
- 1/8 teaspoon stevia glycerite or to taste, or preferred sweetener, omit if using coconut aminos
Instructions
- Add the chicken, baking soda, cooking wine, and five spice powder to a bowl and toss to coat evenly. Set aside to marinate for at least 20 minutes and up to 40 minutes.
- Heat a large nonstick pan over high heat and add 1/2 tablespoon oil. When the oil is hot, add the onions and carrots. Cook, stirring often until the onions are soft and mostly translucent and the carrots are tender-crisp, about 5-10 minutes. Transfer to a large bowl and set aside. Do not clean the pan.
- Add another 1/2 tablespoon oil to the pan and add the zucchini and snow peas. Cook on medium-high heat until the vegetables are lightly browned and tender-crisp, about 5-10 minutes. Transfer to the bowl of vegetables and set aside. Do not clean the pan.
- Add another 1/2 tablespoon oil to the pan and add the asparagus. Cook on medium-high heat, stirring often until lightly browned and tender crisp, about 5 minutes. Transfer to the vegetable bowl and do not clean the pan.
- Add the last 1/2 tablespoon oil and then add the chicken. Cook, stirring occasionally until the chicken is golden and opaque throughout, about 5 minutes. Transfer to the bowl of vegetables. Add the garlic and ginger to the pan and cook until fragrant, about 1 minute. Add the coconut aminos and cook until reduced by at least a third. Finally, pour over the bowl of vegetables and chicken and toss to coat evenly. Serve immediately.
Notes
Protein:Energy Quotient [calories]: 1.41
Protein % of calories: 48.5%
Nutrition
Calories: 356kcal | Carbohydrates: 19g | Protein: 41g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 704mg | Potassium: 1208mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4172IU | Vitamin C: 55mg | Calcium: 85mg | Iron: 5mg