Lemon Chicken And Asparagus Stir-fry

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

Directions:
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.