Chicken and Asparagus Lemon Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 pounds skinless chicken breast, cut into 1-inch cubesKosher salt, to taste1/2 cup reduced-sodium chicken broth2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)2 teaspoons cornstarch2 tablespoons water1 tbsp canola or grapeseed oil, divided1 bunch asparagus, ends trimmed, cut into 2-inch pieces6 cloves garlic, chopped1 tbsp fresh ginger3 tablespoons fresh lemon juicefresh black pepper, to taste
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.
Serving Size: makes 4 - 1 1/4 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JPETERSON04.
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.
Serving Size: makes 4 - 1 1/4 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JPETERSON04.
Nutritional Info Amount Per Serving
- Calories: 286.4
- Total Fat: 10.7 g
- Cholesterol: 97.5 mg
- Sodium: 452.9 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.5 g
- Protein: 40.2 g
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