Chinese Pepper Steak

Chili Garlic & Basil Chicken Stir Fry

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Servings: 1 serving
Ingredients Method Notes

Ingredients
  

  • 1 cup cooked brown rice udon noodles (2 oz. dry before cooking)*
  • 1-1/2 teaspoons toasted sesame oil, divided
  • 2-1/2 teaspoons chili garlic sauce, divided
  • 1/2 tablespoon fresh-squeezed lemon juice
  • 6 ounces chicken breast strips
  • olive oil spray
  • 1/2 cup red onion
  • 1 teaspoon freshly minced garlic
  • 1 cup 1-inch asparagus pieces
  • 8 medium fresh basil leaves, or to taste, slivered

Method
 

  1. Rinse the cooked udon in cold water, then in hot. Drain it. Toss in 1 teaspoon sesame oil and spread evenly in the bottom of a salad bowl or dinner plate.
  2. In a small bowl, mix the remaining 1/2 teaspoon sesame oil, 2 teaspoons chili garlic sauce, and lemon juice. Set aside.
  3. Toss the chicken in the remaining 1/2 teaspoon chili garlic sauce.
  4. Heat a large nonstick stir-fry pan or wok over medium-high heat until hot. Spray the pan with oil spray. Add the onion, garlic, and asparagus. Cook until the onions are crisp tender and the asparagus is bright green and warmed. Push the veggies to the edges of the pan. Re-spray the center of the pan and add the chicken in a single layer. Cook until no longer pink inside, about 1-2 minutes per side. Push the veggies back into the center, mixing them with the chicken. Toss in the awaiting sauce mixture. Spoon over the noodles. Top with basil. Enjoy immediately.

Notes

518 calories, 52 g protein, 54 g carbohydrates, 7 g sugars, 11 g fat, 2 g saturated fat, 99 mg cholesterol, 7 g fiber, 375 mg sodium
*You can swap in spelt, kamut or other whole grain udon, if preferred.
First ran in Men’s Fitness.