Chicken stir fry with asparagus, red pepper and spinach

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 173.8
  • Total Fat: 12.6 g
  • Cholesterol: 10.7 mg
  • Sodium: 384.2 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 7.4 g

View full nutritional breakdown of Chicken stir fry with asparagus, red pepper and spinach calories by ingredient
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Modified from the Mastering your Metabolism cookbook Modified from the Mastering your Metabolism cookbook
Number of Servings: 4


    2 Tbsp rice wine vinegar
    1 Tbsp sesame oil
    1 Tbsp lime juice
    1 1/2 tsp agave nectar
    1/2 tsp minced green chilies, fresh
    1 pound skinless chicken breast, cut into chunks
    1 Tbsp lite soy sauce
    1 1/2 Tbsp coconut oil
    1 tsp ginger
    1/2 red onion, thinly sliced
    2 large red bell peppers thinly sliced into 1 inch pieces
    8 oz asparagus, cut into 1 inch pieces
    2/3 C low sodium chicken broth
    5 C fresh spinach, coarsely chopped

    Brown rice..not included in the calorie count


In a small bowl, whisk together 1 Tbsp of the vinegar, 1 Tbsp sesame oil, the lime juice, 1/2 tsp agave and the chilies. Add chicken and let marinade for at least 30 minutes.

In a small bowl, whisk together the tamari with the remaining 1 Tbsp vinegar, the remaining 2 tsp oil, and the remaining 1 tsp agave nectar to make the stir fry sauce. Set aside.

heat a wok or large skilled over high heat for about 20 seconds. Add the coconut oil when hot. Add garlic and ginger and cook for about 10 seconds. Add onion and cook for approximately 1 minute. Add chicken. Cook for 30 seconds. Add bell peppers and asparagus for one minute. Add chicken broth, cover the pan and cook for 3-4 minutes until vegetables are soft and brightly colored. Add the spinach and the stir fry sauce and toss well. Remove from heat Serve over 1/2 C brown rice (not included in calorie count)

Number of Servings: 4

Recipe submitted by SparkPeople user MUSCLEMOM_2.

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