Chicken and Asparagus Lemon Stir-fry

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  5 breast fillet or 590g

• Salt

  Table

  1 dash or 0.4g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Cornstarch

  2 tsp or 5g

• Water

  Plain, clean water

  2 tbsp or 30g

• Canola oil

  1 tbsp or 14g

• Asparagus

  Raw

  1 lb or 453g

• Garlic

  Raw

  6 cloves, minced or 18g

• Ginger root

  Raw

  1 tbsp or 6g

• Lemon juice

  Raw

  3 tbsp or 45g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. 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.
2. 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.
3. 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.
4. 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. Season with pepper to taste and serve.
5. Recipe from: skinnytaste.com

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