• Dr. Chufo Weight Loss

Chicken And Asparagus Stir Fry

Updated: May 15, 2019

268 Calories

Total Time: 30 minutes

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

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

· 2 teaspoons cornstarch

· 2 tablespoons water

· 1 tbsp canola or grape seed 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

DIRECTIONS:

1. Lightly season the chicken with salt.

2. In a small bowl, combine chicken broth and soy sauce.

3. In a second small bowl combine the cornstarch and water and mix well to combine.

4. 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.

5. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

6. 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.

7. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

8. Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes.

9. 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.


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