Chicken and Asparagus Lemon Stir Fry

I really wanted to make this stir fry and was sad I couldn't eat rice with it. Turned out, I really didn't need the rice.

The ONE fatal mistake I made in this recipe...I forgot the lemon juice. DOH...It was delicious regardless.

To bulk up the meal a bit, I also added sugar snow peas...chopped. The combo with asparagus and snow peas was nice.

Chicken and Asparagus Lemon Stir Fry
Recipe from: SkinnyTaste.com

Makes 4 Servings
1 1/2 pounds skinless chicken breast, cut into 1-inch cubes

Photo from SkinnyTaste.com

Kosher salt, to taste
1/2 cup reduced-sodium chicken broth
2 tablespoons soy sauce (or Tamari for GF)
2 teaspoons cornstarch
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

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.

And in case you care, Calories: 268 • Fat: 7 g • Carb: 10 g • Fiber: 3 g • Protein: 41 g

Another side note, if you double the sauce in this recipe - like I did - don't use twice as much soy sauce, cut it with some water. You'll thank me later.