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CHICKEN - STIR-FRY - Chicken and Asparagus Lemon Stir Fry
Nb persons: 4
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| Chicken and Asparagus Lemon Stir Fry Skinnytaste.com Ingredients: | |
| 1 1/2 pounds | skinless chicken breast, cut into 1-inch cubes |
| Kosher salt, to taste | |
| 1/2 cup | reduced-sodium chicken broth |
| 2 tablespoons | reduced-sodium Eden Shoyu, Soy Sauce or Tamari |
| 2 teaspoons | cornstarch |
| 2 tablespoons | water |
| 1 tbsp | canola or grapeseed oil, divided |
| 1 bunch | asparagus, ends trimmed, cut into 2-inch pieces |
| 6 cloves | garlic, chopped |
| 1 tbsp | fresh ginger |
| 3 tablespoons | fresh lemon juice |
| fresh black pepper, to taste | |
Directions:
Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.
Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.
Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.
Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.
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