Chicken Asparagus Stir Fry You'll Actually Crave
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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
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