Servings: 4
Calories: 268kcal
Ingredients
- 1 1/2 lbs skinless chicken breast cut into 1-inch cubes
- Kosher salt to taste
- 1/2 cup reduced-sodium chicken broth
- 2 T reduced-sodium shoyu or soy sauce (or Tamari for GF)
- 2 tsp cornstarch
- 2 T water
- 1 T canola or grapeseed oil divided
- 1 bunch asparagus ends trimmed, and cut into 2-inch pieces
- 6 cloves garlic chopped
- 1 T fresh ginger
- 3 T 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.
Nutrition
Calories: 268kcal | Carbohydrates: 10g | Protein: 41g | Fat: 7g
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