Skip to content

Purple Asparagus and Chicken Stir-Fry

Looking to make a meal that is quick, healthy, and delicious? Look no further than this colorful stir-fry made with purple asparagus and chicken. Purple asparagus is rich in anti-inflammatory antioxidants and is a good source of vitamin B. Skinless, boneless chicken breast is a lean protein and great option to support a low-fat diet. Cooked together in one wok, you’ll have a healthy meal on the table in no time. Ingredients: (Serves 4)
  • 15 to 20 purple or green asparagus spears, trimmed
  • 2 tablespoons olive oil (extra-virgin is not recommended for stir-fry)
  • 2 tablespoons minced fresh ginger
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped scallions, white part only
  • 1 pound skinless, boneless chicken breasts, cubed
  • 1 tablespoon sherry vinegar
  • 2 teaspoons light soy sauce
  • 25 to 30 fresh basil leaves
  • 1 teaspoon sesame seeds
  1. Cut the asparagus on the diagonal into 1-inch pieces. Set aside.
  2. Heat the oil in a wok over high heat until smoking. Add the ginger, garlic, and scallions, and stir-fry until fragrant, about 30 seconds. Reduce heat to medium-high, add the chicken and stir-fry until opaque, 3 to 4 minutes. Using a wire skimmer, transfer the chicken to a bowl.
  3. Add the asparagus to the wok and stir-fry until crisp-tender, about 3 minutes. Add the vinegar and soy sauce, and stir to scrape up the browned bits. Return the chicken to the wok, add the basil, and stir-fry until the basil has wilted, 15 to 20 seconds.
  4. Using a slotted spoon, transfer the stir-fry to a serving bowl. Sprinkle with the sesame seeds and serve.
As originally published in Dr. Perricone’s Forever Young Metabolic Diet book