Chicken and Asparagus Lemon Stir-fry

By gnoll

Made this for dinner tonight. Delicious! I added mushrooms too.
-Lexi

Ingredients

• 1 1/2 lb chicken breasts cut into cubes
• Kosher salt, to taste
• 1/2 cup reduced sodium chicken broth
• 2 Tb reduced-sodium soy sauce
• 2 tsp cornstarch
• 2 Tb water
• 1 Tb olive oil, divided
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 6 cloves garlic, chopped
• 1 Tb fresh ginger
• 3 Tb fresh lemon juice
• fresh pepper to taste

Preparation

Step 1

Lightly season chicken with salt. In small bowl combine broth and soy sauce. In a second small bowl, combine cornstarch and water and mix well to combine.

Heat large non-stick wok over medium-high heat, when hot add 1 tsp oil, then add the asparagus (and mushrooms) and cook until tender-crisp, about 3-4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high (I didn't need to do this), then add 1 tsp 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 remaining 1 tsp oil and chicken. Set aside.

Add the soy sauce mixture to pan; bring to boil and cook about 1-1 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.