Chicken, Broccoli and Asparagus Stir Fry

I love Asian and Asian-inspired food, what I don't love is getting take out that is full of sodium and just not so yummy stuff. I've taken to making my own Asian-style food and this is one of the newer recipes I've tried.

Here's what you need:

2 tbsp sesame oil, divided
3 cloves of garlic, minced
1 lb asparagus, trimmed and cut into 1 inch pieces
2 cups of small broccoli florets
1/2 cup reduced-sodium chicken or vegetable broth
1 lb boneless, skinless chicken breasts, cut into small strips or cubes (I used chicken tenderloins)
1/4 tsp fine sea salt
1/8 tsp cayenne pepper
1/2 cup chopped green onions (I omitted this, not a huge fan)
1/4 cup hoisin sauce

What to do:

In a large skillet, or wok, heat half the oil over medium-high heat.
Add garlic and cook, stirring for about 30 seconds.
Add asparagus, broccoli and half of the chicken/veggie broth. Cover and cook for about 3 minutes or until the veggies are tender-crisp.
Transfer the veggie mixture to a bowl.
In the same skillet, heat the remaining oil over medium-high heat.
Sprinkle chicken with salt and cayenne pepper and place in skillet. If you are using the green onions, add them here too.
Cook, stirring, for 3-4 minutes or until chicken is no longer pink inside.
Return the veggie mixture to the skillet and add remaining broth and hoisin sauce.
Cook, stirring, for 1 minute.

I served this over brown rice and it was delicious! Aaron had two helpings of it and ate all of the veggies. I hope you enjoy this as much as we did!