Japanese Chicken and Asparagus Scramble
A savory Japanese-inspired scramble featuring tender chicken, seasonal asparagus, and earthy shiitake mushrooms, seasoned with low-sodium soy sauce and a hint of sesame oil for a flavorful low-carb start to the day.
Ingredients
- Chicken Breast175 g
- Green Onion5 g
- Olive Oil12.5 ml
- Sesame Oil7.5 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Asparagus100 g
- Shiitake Mushroom75 g
- Soy Sauce12.5 ml
Instructions
- 1Step 1
Slice chicken breast into small, bite-sized pieces. Thinly slice shiitake mushrooms and asparagus.
- 2Step 2
Heat 15ml of olive oil in a large non-stick pan or wok over medium-high heat.
- 3Step 3
Add chicken pieces and cook until lightly browned and almost cooked through, about 5-7 minutes.
- 4Step 4
Add shiitake mushrooms and asparagus to the pan. Sauté for 3-4 minutes until vegetables are tender-crisp.
- 5Step 5
In a small bowl, whisk together soy sauce and sesame oil. Pour over the chicken and vegetables, stirring to coat.
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