Chicken and Asparagus Lemon Stir Fry
This quick chicken and asparagus stir fry made with chicken breast, fresh lemon, garlic and ginger is the perfect fast weeknight dish.
skinless chicken breast
(cut into 1-inch cubes)
reduced-sodium chicken broth
reduced-sodium shoyu or soy sauce
(Coconut aminos for GF, W30)
(arrowroot powder or tapioca starch for whole30)
canola or grapeseed oil
(ends trimmed, cut into 2-inch pieces)
fresh lemon juice
fresh black pepper
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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Printed from Skinnytaste: https://www.skinnytaste.com/chicken-and-asparagus-lemon-stir-fry/