Chicken and Asparagus Lemon Stirfry

First off, let me start by saying, this is not my picture. Although my rendition of this meal was fantastic, it did not look fantastic. I  bought asparagus awhile back and didn't want it going bad so I blanched and froze them. When I cooked them, they were not that bright green color nor were they crisp. So, this didn't look too pretty on a plate. So, I would definitely use fresh asparagus next time.

Anyways, here is another fantastic Pinterest find from Skinny Taste. Asparagus is probably one of my favorite vegetables, so I was excited to try this recipe out; I was not disappointed. It is such a flavorful dish. I personally love lemon, so I believe the lemon is what brings the dish together.  Everything about this dish is great and most certainly a must. 

Ingredients

1 1/2 lbs boneless, skinless chicken breast

1/2 cup reduced-sodium chicken broth

2 tbsp reduced-sodium soy sauce

2 tsp cornstarch

2 tbsp water

1 tbsp canola oil, divided

1 bunch asparagus

6 cloves garlic, minced

1 tbsp fresh ginger

~I used 1/8 tsp ground ginger; the taste will be different from fresh ginger~

3 tbsp fresh lemon juice

Salt and pepper, to taste

Directions

Cut chicken into 1-inch cubes. Lightly season the chicken with salt. 

In a small bowl, combine chicken broth and soy sauce.

In a second bowl, combine the cornstarch and water; mix well to combine.

Trim the ends of asparagus and cut into 2-inch pieces.

Heat a large non-stick wok over medium-high heat, when hot add 1 tsp of oil.

Add the asparagus and cook until tender-crisp, about 3-4 minutes.

Add the garlic and ginger and cook until golden, about 1 minute.

Set aside.

Increase the heat to high, then add 1 tsp 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 with asparagus.

Add the soy sauce mixture to wok.

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. 

TATER RATER