Chicken and Asparagus Lemon Stir Fry

Name: Chicken and Asparagus Lemon Stir Fry
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
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)

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

⏱️ 30 min 🔪 Prep: 5 min 🔥 Cook: 25 min 📊 Medium 👁️ 9 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

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)

Steps

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.