Ingredients:
700g Chicken breast, skinless
1 bunch Asparagus – ends trimmed, cut into 2-inch pieces
6 cloves Garlic
1 tbsp fresh Ginger
1/2 cup Chicken broth, reduced-sodium
3 tbsp Lemon juice, fresh
2 tbsp soy sauce, reduced-sodium
1 Black pepper, fresh
2 tsp Cornstarch
1 Kosher salt
1 tbsp Canola or grapeseed oil
2 tbsp Water
Instructions:
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.
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.
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.
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 and serve.
Nutrition
Serving: 1 1/4 cups, Calories: 268 kcal, Carbohydrates: 10 g, Protein: 41 g, Fat: 7.5 g, Saturated Fat: 0.5 g, Cholesterol: 98 mg, Sodium: 437 mg, Fiber: 2.5g
