Garlic Lemon Chicken Stir Fry
Foto: Host The Toast — MorganIngredients
- 4 -5 large cloves garlic, minced
- ¼ cup low sodium soy sauce
- 4 tablespoons water
- 1 1/2 tablespoons cornstarch
- 1 teaspoon toasted sesame oil
- ¼ cup honey
- 2 tablespoons vegetable oil, divided
- ¼ tsp white pepper
- ¼ tsp crushed red pepper flakes
- 1 lb boneless skinless chicken breast, cut into small chunks
- 1/2 lemon, juice and zest of
- 1/2 bundle asparagus, bottoms removed
- 1/3 cup mushrooms, sliced
- 1 red bell pepper, sliced into strips
- 1 g reen onion, chopped, to garnish
- Rice or noodles, to serve
Steps
In a large plastic container, combine the garlic, soy sauce, water and cornstarch (already mixed), toasted sesame oil, honey, 1 tablespoon of the vegetable oil, white pepper, and crushed red pepper flakes. Add the chicken and mix to coat.
Cover and refrigerate for at least 2 hours, or overnight.
After marinating the chicken, heat the remaining tablespoon of vegetable oil in a large skillet or wok. Add in the asparagus, mushrooms, and red bell pepper. Cook over moderate heat for 4 minutes, stirring often.
Add the chicken to the skillet using a slotted spoon or tongs. Cook, stirring often, until chicken is cooked through, about 6 minutes. Stir the reserved marinade and then add it in. Cook until the marinade is thick and clings to the vegetables.
Remove the skillet from the heat and squeeze in juice from 1/2 of a lemon. When ready to serve, top with a sprinkle of lemon zest and chopped green onion.
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