Ingredients
-
1 1/2
-
-
1/2
-
2
-
2
-
2
-
1
-
1
-
6
-
1
-
3
-
-
-
-
Directions
This quick weeknight Chicken and Asparagus Lemon Stir Fry is perfect for spring, made with lean chicken breast, asparagus, fresh lemon, garlic and ginger.
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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. |
