Chicken and Asparagus Toss

30 4 servings, 1/4 recipe each
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4 servings, 1/4 recipe each

This recipe is inspired by the region of Liguria in Italy.

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Make It

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  • Whisk corn starch, pesto and broth until blended.
  • Heat 1 Tbsp. oil in wok or large skillet on medium-high heat. Add chicken; stir-fry 3 to 5 min. or until done. Remove from wok; cover to keep warm.
  • Add remaining oil to wok. Add vegetables; stir-fry 3 to 5 min. or until crisp-tender. Add corn starch mixture; cook 1 to 2 min. or until thickened, stirring constantly. Return chicken to skillet; stir-fry 1 min. or until heated through.


Substitute trimmed fresh green beans or snap peas for the asparagus.


  • 4 servings, 1/4 recipe each

Nutritional Information

Serving Size 4 servings, 1/4 recipe each
Calories 350
% Daily Value
Total fat 20g
Saturated fat 3.5g
Cholesterol 65mg
Sodium 400mg
Carbohydrate 12g
Dietary fibre 3g
Sugars 5g
Protein 29g
Vitamin A 15 %DV
Vitamin C 160 %DV
Calcium 6 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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