Lemony Chicken, Asparagus, Mushroom, & Almond Stirfry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
25 spear, medium (5-1/4" to 7" lo Asparagus, fresh 4 breast, bone and skin removed Chicken Breast, no skin, fried 1 cup, pieces or slices Mushrooms, fresh .25 cup, sliced Almonds 9 tsp Lemon Juice 'Real Lemon' 100% juice .5 cup (8 fl oz) Chicken Broth 2 tbsp La Choy Lite Soy Sauce (Low sodium) 6 clove Garlic .5 tbsp Argo Cornstarch 1 tbsp A1 steak Sauce
Cook asparagus & mushrooms with oil in a skillet over medium heat for 3-4 minutes. When 1 minute remains, add garlic. Set aside.
Season chicken with salt & pepper. Increase heat to high and cook chicken until browned. Add A1 Sauce & Stir. Remove from heat.
Set chicken aside and add soy sauce and chicken broth to skillet. Bring to boil for about 1 minute.
In a sauce pan, add lemon juice, cold water, and corn starch and stir for about 1 minute. Once the corn starch is dissolved completely, turn on heat then heat till boiling.
Mix chicken and asparagus together in large skillet. Coat with sauce. Top with lemon zest and slivered almonds if desired. Salt to taste.
Serving Size: Makes approx 12 1c. servings.
Number of Servings: 12
Recipe submitted by SparkPeople user SGARWOOD.
Season chicken with salt & pepper. Increase heat to high and cook chicken until browned. Add A1 Sauce & Stir. Remove from heat.
Set chicken aside and add soy sauce and chicken broth to skillet. Bring to boil for about 1 minute.
In a sauce pan, add lemon juice, cold water, and corn starch and stir for about 1 minute. Once the corn starch is dissolved completely, turn on heat then heat till boiling.
Mix chicken and asparagus together in large skillet. Coat with sauce. Top with lemon zest and slivered almonds if desired. Salt to taste.
Serving Size: Makes approx 12 1c. servings.
Number of Servings: 12
Recipe submitted by SparkPeople user SGARWOOD.
Nutritional Info Amount Per Serving
- Calories: 134.9
- Total Fat: 3.8 g
- Cholesterol: 52.0 mg
- Sodium: 201.4 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 1.0 g
- Protein: 20.8 g
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