This is a quick post, mobile blogging is NO FUN, lol!
I have SO many new recipes written down in my recipe binder that I CANNOT wait to try! Mostly healthy stuff from Skinnytaste!
There are sooo many yummy recipes on there! I did this recipe &
added mushrooms because we love our mushrooms, & OH EM GHEE...SO...GOOD!!!
I definitely can't take credit for this one! The original recipe can be
found on the link above...however, I was quite lazy on this one & did a quick
copy+paste lol. We served this over wild-rice & it was delicious! Mr.Hooah definitely wants me to add this to the list for our next weeks menu!
-XO!
Lemon Chicken and Asparagus Stir-fry
Ingredients:
- 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
- Kosher salt, to taste
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
- 2 teaspoons cornstarch
- 2
tablespoons water - 1 tbsp canola or grapeseed oil, divided ***(we used EVOO)
- 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.
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.
