Ingredients for Lemon Chicken And Asparagus Stir Fry
- Reduced Sodium Soy Sauce
- Fresh Lemon Juice
- 1 tablespoon lemon zest
- 1 tablespoon cornstarch
- Boneless Skinless Chicken Breast
- Canola Oil
- Garlic Cloves
- 1/2 cup sliced scallions
- 1 cup asparagus spears (fresh or frozen)
- 1/2 cup shredded carrots
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How to Make Lemon Chicken And Asparagus Stir Fry
- In a glass dish, whisk together 1/4 cup soy sauce, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 tablespoon cornstarch.
- Add 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces, to the marinade. Toss to coat completely.
- Cover and refrigerate for at least 15 minutes (or up to 30 minutes) to allow the chicken to marinate.
- Heat 1 tablespoon of vegetable oil in a large, nonstick skillet or wok over medium-high heat.
- Add 2 cloves minced garlic and sauté for about 30 seconds, until fragrant and softened.
- Add the marinated chicken to the skillet, reserving the marinade. Add 1/2 cup sliced scallions, 1 cup asparagus spears (fresh or frozen), and 1/2 cup shredded carrots.
- Stir-fry for 3-4 minutes, or until the chicken is cooked through and no longer pink.
- Pour the reserved marinade into the skillet. Cook, stirring constantly, until the sauce has thickened slightly, about 1 minute.
- Serve hot over rice or quinoa for a complete and satisfying meal.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
9g
Fat
2g
Carbs
2g
