Asparagus Lemon Chicken Stir-Fry
INGREDIENTS
- 2 chicken breasts, cubed
- salt
- 1/2 c chicken broth
- 2 Tbsp soy sauce
- 2 tsp cornstarch
- 2 Tbsp water
- 1 Tbsp canola oil
- 1 bunch asparagus, trimmed and cut into 2" pieces
- 2 Tbsp jar garlic
- 1 Tbsp fresh ginger
- 3 Tbsp lemon juice
- black pepper to taste
PREPARATION
- Season the chicken with salt.
- In 2 c measure, combine broth and soy sauce.
- In a 1 c measure, combine cornstarch and water.
- Heat mondo skillet over medium high.
- Add 1 tsp canola oil and then asparagus.
- COok about 3-4 minutes.
- Add garlic and ginger, cook an additional minute.
- Remove from skillet, set aside.
- Turn heat to High.
- Add 1 tsp canola and half of chicken.
- Cook until browned; remove.
- Repeat with remaining chicken.
- Add soy sauce mixture to skillet, cook about 1-1/2 minutes.
- Add lemon juice and cornstarch mixture; stir well.
- When it simmers, add chicken and asparagus and mix well.
- Serve with rice
( skinnytaste.com )
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JMag Guthrie - 2014-12-30
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Topic revision: r1 - 2014-12-30 - JMagGuthrie