CHICKEN ASPARAGUS LEMON STIR FRY RECIPES

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LEMON CHICKEN AND ASPARAGUS STIR FRY RECIPE - FOOD.COM



Lemon Chicken and Asparagus Stir Fry Recipe - Food.com image

Make and share this Lemon Chicken and Asparagus Stir Fry recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons reduced sodium soy sauce
3 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
1 teaspoon cornstarch
3/4 lb boneless skinless chicken breast, cut in strips
1 tablespoon canola oil
2 garlic cloves, finely chopped
4 scallions, cut into 1-inch diagonal pieces
1/2 lb asparagus, cut into diagonal pieces (discard tough part of spear)
1 carrot, julienned

Steps:

  • In a glass dish, stir together soy sauce, lemon juice, lemon zest and cornstarch.
  • Add chicken and coat well with marinade. Cover and refrigerate for 15 to 30 minutes.
  • Heat oil in a large, nonstick skillet over medium-high heat.
  • Add garlic and fry till softened.
  • Reserving the marinade, add the chicken, followed by scallions, asparagus, and carrot.
  • Stir-fry for 3 to 4 minutes, or until chicken is no longer pink.
  • Add marinade and cook until sauce is slightly thickened, about 1 minute.

Nutrition Facts : Calories 163.1, FatContent 4.8, SaturatedFatContent 0.6, CholesterolContent 49.4, SodiumContent 526.6, CarbohydrateContent 8.2, FiberContent 2.2, SugarContent 2.3, ProteinContent 22.3

CHICKEN AND ASPARAGUS LEMON STIR FRY RECIPE - SKINNYTASTE



Chicken and Asparagus Lemon Stir Fry Recipe - Skinnytaste image

This quick chicken and asparagus stir fry made with chicken breast, fresh lemon, garlic and ginger is the perfect fast weeknight dish.

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 12

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 (Coconut aminos for GF, W30)
2 teaspoons cornstarch (arrowroot powder or tapioca starch for whole30)
2 tablespoons water
1 tbsp canola or grapeseed oil (divided)
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)

Steps:

  • 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 Facts : ServingSize 1 1/4 cups, Calories 268 kcal, CarbohydrateContent 10 g, ProteinContent 41 g, FatContent 7.5 g, SaturatedFatContent 0.5 g, CholesterolContent 98 mg, SodiumContent 437 mg, FiberContent 2.5 g

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