Chicken and Asparagus Stir-Fry
katie
ingredients
- 3 Tbl reduced-sodium soy sauce
- 1 1/2 Tbl fresh lemon juice
- 1 tsp grated lemon zest
- 1 tsp cornstarch
- 3/4 lb chicken breasts, cut into strips
- 1 Tbl canola oil
- 2 garlic cloves, finely chopped.
- 4 scallions, cut into 1 inch diagonal pieces
- 1/2 lb asparagus, cut into diagonal pieces
- 1 julienned carrot
directions
- 1
In a glass, combine first 4 ingredients in a glass dish. Add chicken breast strips and coat well with marinade. Cover and refrigerate for 15 to 30 minutes.
- 2
In a large nonstick skillet, heat canola oil over medium-high heat. Add garlic cloves and fry until softened. Reserving the marinade, add the chicken, followed by the scallions, asparagus, and carrot. Stir-fry for 3 to 4 minutes, or until chicken is no longer pink.
- 3
Add marinade and cook until sauce is thickened, about 1 minute.
Source: Barb
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