Chicken and Asparagus Lemon Stir Fry

Chicken and Asparagus Lemon Stir Fry

from skinnytaste.com
30 min
4 servings

This quick chicken and asparagus stir fry made with chicken breast, fresh lemon, garlic and ginger is the perfect fast weeknight dish.

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 shoyu or soy sauce (Coconut aminos for GF, W30)
  • 2 teaspoons cornstarch (arrowroot powder or tapioca starch for whole30)
  • 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

  1. 1

    Lightly season the chicken with salt.

  2. 2

    In a small bowl, combine chicken broth and soy sauce.

  3. 3

    In a second small bowl combine the cornstarch and water and mix well to combine.

  4. 4

    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.

  5. 5

    Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

  6. 6

    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.

  7. 7

    Remove and set aside and repeat with the remaining oil and chicken. Set aside.

  8. 8

    Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes.

  9. 9

    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.