Chicken and Asparagus Stir-fry

By Nanadi-2

Ingredients

• 3 Tbsp (45 ml) fresh lemon juice
• 3 Tbsp (45 ml) soy sauce
• 2 garlic cloves, crushed
• 1 tsp (5 ml) Ginger (ground)
• 2 boneless, skinless chicken breasts, cut into 1/2" (1.3 cm) strips
• 2 tsp (10 ml) cornstarch
• 1/2 C (125 ml) Chicken Bouillon Base, prepared
• 1 Tbsp (15 ml) vegetable oil
• 1 1/2 C (375 ml) asparagus (or green beans), cut into 1 1/2" (4 cm) pieces
• 3 green onions
• 1 C (250 ml) sliced mushrooms, sliced diagonally into 1" (2.5 cm) pieces
• 1 Tbsp (15 ml) Asian Stir-Fry Seasoning
• Toasted sesame seeds, optional, to taste

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from epicure.com

Preparation

Step 1

In a small bowl, combine lemon juice, soy sauce, garlic, and Ginger. In a separate bowl, sprinkle 3 Tbsp (45 ml) of mixture over chicken, tossing to coat. Reserve remaining liquid.

Dissolve cornstarch in Chicken Bouillon.

Heat oil in Wok & Glass Lid. Add chicken and stir-fry until chicken is cooked through, approximately 8-10 minutes.

Add asparagus, onion, mushrooms, and Asian Stir-Fry Seasoning. Cook over high heat until vegetables are tender-crisp.

Add all reserved liquid and stir until thickened. Sprinkle with sesame seeds, if you wish. Serve hot over rice, noodles, or pasta.