Prep Time: 10 min. • Cook Time: 15 min.
Bring a pot of water with 1 teaspoon of salt to a boil. Thinly slice green onions. Remove 1 inch from the root end of the asparagus and cut in half on the bias. Peel and grate ginger with a microplane.
Place egg whites and sesame seeds in separate shallow bowls. Whisk ½ teaspoon of salt and pepper into the egg whites. Dip the chicken in the egg whites and then fully coat in sesame seeds; repeat until all chicken is coated. Heat canola oil in a frying pan on medium for one minute. Carefully place chicken in hot oil and flip after 4 minutes, cook for another 4 minutes and repeat until all chicken is done.*
In a mixing bowl, whisk the soy sauce, rice vinegar, sugar, ginger, and olive oil. Add the snap peas and asparagus to the boiling water. Cook for 4 minutes or until tender. Strain and rinse with cold water. Add vegetables to the soy dressing and toss until well coated.
Serve the chicken on a bed of vegetables, garnish with green onions, and serve with chili sauce on the side for dipping!
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 690, Fat 36g, Sat Fat 5g, Trans Fat 0g, Cholesterol 100mg, Sodium 3420mg, Total Carbohydrate 41g, Fiber 5g, Sugars 32g, Protein 50g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Dairy-Free