Chicken and Asparagus Lemon Stir Fry
This speedy stir fry featuring chicken breast and vibrant asparagus, accented with fresh lemon, garlic, and ginger, is an ideal choice for a quick weeknight meal.
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Ingredients
- 1 1/2 pounds skinless chicken breast
- Kosher salt
- 2 tablespoons water
- 1 tbsp canola or grapeseed oil
- 1 bunch asparagus
- 6 cloves garlic
- 1 tbsp fresh ginger
- 3 tablespoons fresh lemon juice
- fresh black pepper
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons reduced-sodium shoyu or soy sauce
- 2 teaspoons cornstarch
Instructions
- 1
Gently season the chicken pieces with a sprinkle of salt.
- 2
In a small mixing bowl, whisk together the chicken broth and soy sauce until well blended.
- 3
In another small bowl, combine cornstarch with water, stirring thoroughly to ensure a smooth mixture.
- 4
Heat a large non-stick wok over medium-high heat. Once hot, pour in 1 teaspoon of oil, then add the asparagus, cooking until it reaches a tender-crisp texture, which should take about 3 to 4 minutes.
- 5
Introduce the minced garlic and grated ginger to the wok, sautéing until they turn golden, approximately 1 minute. Remove this mixture from the wok and set aside.
- 6
Raise the heat to high and add another teaspoon of oil, followed by half of the chicken. Sear until the chicken is browned and fully cooked, around 4 minutes per side.
- 7
Take the cooked chicken out of the wok and set it aside, then repeat the process with the remaining oil and chicken. Once done, set it aside again.
- 8
Pour in the soy sauce mixture and bring it to a boil, cooking for about 1-1/2 minutes.
- 9
Stir in the lemon juice along with the cornstarch mixture, mixing thoroughly. When it begins to simmer, return the chicken and asparagus to the wok, stirring well to combine. Remove from heat and serve immediately.