Asparagus is one of the foods I have really enjoyed since doing No Count. I can’t believe I rarely ate it before as it’s so versatile and tastes great too!

This recipe has been adapted from a cookbook I have. It is 1 point per serving on No Count and 8 points per serving if tracking (with the rice).

Ingredients (serves 4):

4 chicken breasts, sliced into thin strips
a pack of asparagus
150g chestnut mushrooms, sliced
a bunch of spring onions, thinly sliced
2 tsp cornflour
3 tbsp soy sauce (2 tsp per serving is 0 points)
2 tbsp rice wine vinegar
2 tsp Splenda
2 tbsp olive oil (0 points if used from daily allowance)
2 garlic cloves, finely chopped
a tsp fresh ginger, finely chopped

Method:

Mix together 1 tsp cornflour, 1 tbsp soy sauce, 1 tbsp rice wine vinegar and 1 tsp Splenda and use this as a marinade for the chicken. Leave in the fridge for a couple of hours.
Heat the oil in a wok and add the garlic and ginger. Fry for a minute before adding the chicken and asparagus.
Cook, while stirring, until the chicken is nearly cooked through before adding the spring onions and mushrooms.
Cook for a further 4 minutes and then add the remaining soy sauce, Splenda, rice wine vinegar and 2 tbsp water. Bring to the boil.
Mix the remaining cornflour with a bit of cold water and add to the wok. Cook for a further 2 minutes.

Served here with 50g brown rice.

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