Description
This quick chicken and asparagus stir fry made with chicken breast, fresh lemon, garlic and ginger is the perfect fast weeknight dish.
Yield: –+servings | Serving Size: 11/4 cups
Ingredients
1 1/2poundsskinless chicken breast, cut into 1-inch cubes
Kosher salt, to taste
1/2cupreduced-sodium chicken broth
2tablespoonsreduced-sodium shoyu or soy sauce, Coconut aminos for GF, W30
2teaspoonscornstarch, arrowroot powder or tapioca starch for whole30
2tablespoonswater
1tbspcanola or grapeseed oil, divided
1bunch asparagus, ends trimmed, cut into 2-inch pieces
6clovesgarlic, chopped
1tbspfresh ginger
3tablespoonsfresh lemon juice
fresh black pepper, to taste
Instructions
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.
Last Step:
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Nutrition
Serving: 11/4 cups, Calories: 268kcal, Carbohydrates: 10g, Protein: 41g, Fat: 7.5g, Saturated Fat: 0.5g, Cholesterol: 98mg, Sodium: 437mg, Fiber: 2.5g
