Chicken and Asparagus Lemon Stir Fry

Lately we love our mixed dishes that have a protein, veggie and good carb all combined together.  Since the weather is finally warming up a bit here (out of the negative temps), switching our meals to something lighter is the way we are looking to go.  We definitely found a winner with this dish and you could make it with shrimp or tofu (vegetarian option) along with adding more veggies or switching the asparagus out for green beans or another vegetable.

Inspired by:  http://www.skinnytaste.com/2014/03/chicken-and-asparagus-lemon-stir-fry.html?m=1

Servings: 4 • Size: 1 1/4 cups • Old Points: 5 • Weight Watcher Points+: 6 pt
Calories: 268 • Fat: 7 g • Carb: 10 g • Fiber: 3 g • Protein: 41 g • Sugar: 0  g
Sodium: 437 mg (without salt)  • Cholest: 98 mg

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 (or Tamari for GF) – we use Braggs Liquid Amino Acid
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tbsp canola or grapeseed oil, divided – we use Extra Virgin Olive Oil
  • 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

** We also added some mushrooms and onions **

Directions:

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.

We served this over quinoa, but you could use brown rice or just have this dish alone.


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