268 Cals 41 Protein 10 Carbs 7.5 Fats
PREP TIME:
5 mins
COOK TIME:
25 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:Chinese, Japanese
This quick chicken and asparagus stir fry made with chicken breast, fresh lemon, garlic and ginger is the perfect fast weeknight dish.
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, 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
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.
Serving: 11/4 cups, Calories: 268kcal, Carbohydrates: 10g, Protein: 41g, Fat: 7.5g, Saturated Fat: 0.5g, Cholesterol: 98mg, Sodium: 437mg, Fiber: 2.5gBlue Smart Points:1Green Smart Points:4Purple Smart Points:1Points +:6
Health & Nutrition
