1 1/2 teaspoons cumin seeds
1 1/2 teaspoons fennel seeds
1 pound chicken tenders, cut into bite-size chunks
3/4 teaspoon salt, divided
2 tablespoons canola oil, divided
1 medium onion, chopped
3 cloves garlic, minced
1 small fresh chile, seeded and minced
1 tablespoon minced fresh ginger
1 1/2 bunches asparagus (about 1 1/2 pounds), woody ends
trimmed, cut into 1-inch pieces
1/2 cup “lite” coconut milk
1/2 cup chopped fresh cilantroDIRECTIONS
Toast cumin and fennel seeds in a small dry skillet over
medium heat until fragrant and beginning to brown, about 2
minutes. Finely grind in a spice grinder (such as a clean
coffee grinder) or with a mortar and pestle.
Toss chicken with 1 1/2 teaspoons of the spice mixture and
1/4 teaspoon salt in a bowl. Heat 1 tablespoon oil in a large
nonstick skillet over medium-high heat. Add the chicken and
cook, stirring frequently, until browned, 3 to 4 minutes.
Remove to a plate.
Reduce heat to medium and add the remaining 1 tablespoon oil,
onion, garlic, chile and ginger; cook, stirring, until
softened, 2 to 3 minutes. Add asparagus, sprinkle with the
remaining spice mixture and cook, stirring, for 2 minutes.
Stir in coconut milk and the remaining 1/2 teaspoon salt and
simmer for 2 minutes more. Return the chicken and any
accumulated juice to the pan and cook until the chicken is
just cooked through and the asparagus is tender-crisp, about
2 minutes more. Serve sprinkled with cilantro.NUTRITION
12 g fat
3 g sat
9 g carbohydrates
0 g total sugars
26 g protein
3 g fiberSmartPoints value : 6
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