Ingredients
-
1 1/2
-
-
1/2
-
2
-
2
-
2
-
1
-
1
-
6
-
1
-
3
-
-
-
-
Directions
Stir fry nights happen often in my house! I add any vegetables I have on hand and try to use vegetables that are in season. I love the asparagus and lemon combo here, its perfect for Spring! Its great over brown rice or cauliflower rice to make it a meal.,,
,I always peel and freeze my fresh ginger in a ziplock bag. It keeps for a few months and it makes it easier to grate. You can also buy grated ginger in a tube.,To make it gluten-free, use Tamari in place of soy sauce.,To make this Whole30 compliant you can swap the soy sauce for coconut aminos (affil link) and the cornstarch for arrowroot powder or tapioca starch.,Swap the asparagus for broccoli, mushrooms, snap peas, or a combination of veggies.
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Steps
|
1
Done
|
In a Small Bowl, Combine Chicken Broth and Soy Sauce |
|
2
Done
|
in a Second Small Bowl Combine the Cornstarch and Water and Mix Well to Combine. |
|
3
Done
|
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. |
|
4
Done
|
Add the Garlic and Ginger and Cook Until Golden, About 1 Minute. Set Aside. |
|
5
Done
|
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. |
|
6
Done
|
Remove and Set Aside and Repeat With the Remaining Oil and Chicken. Set Aside. |
|
7
Done
|
Add the Soy Sauce Mixture; Bring to a Boil and Cook About 1-1/2 Minutes. |
|
8
Done
|
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. |
