Recipe ingredients

2 tsp. peanut oil
2 Tbsp. nonfat chicken broth
3 cloves garlic, minced
2 tbsp. minced scallions
3 boneless, skinless chicken breast halves, cut into 2 inch pieces
1 carrot, sliced thin
2 cups asparagus, cut into 2 inch pieces
1/2 cup waterchestnuts
2 Tbsp. light soy sauce
2 Tbsp. white wine vinegar
1 tsp. sesame oil
1/4 cup nonfat chicken broth
1 Tbsp. cornstarch

Recipe directions

Heat peanut oil with the two tablespoons of broth in a wok over medium heat. Add the garlic and scallions and saute for a few seconds. Add the chicken pieces and stir fry until opaque, about 5 to 8 minutes. Push the chicken onto the sides of the wok. Add a little more broth if necessary, and add carrot slices. Stir fry about 2 minutes, then add the asparagus and stir fry 3 minutes more. Add water chestnuts and continue to stir fry for another minute. Bring chicken back down and combine all ingredients well.

Combine remaining ingredients in a small bowl and stir until smooth. Add mixture to the wok and stir to coat. Cover and steam for about 2 minutes, then serve.