Chicken & Asparagus Lemon Stir Fry

Recipe adapted from Skinnytaste.com

Ingredients

• 1½ pounds skinless chicken breast, cut into 1-inch cubes
• ½ cup reduced-sodium chicken broth
• 2 Tbsp reduced-sodium shoyu or soy sauce (or Tamari for GF)
• 2 tsp. cornstarch
• 2 Tbsp water
• 1 Tbsp canola or grapeseed oil, divided
• 1 bunch asparagus ends trimmed, cut into 2-inch pieces
• 6 cloves garlic, chopped
• 1 Tbsp fresh ginger
• 3 Tbsp fresh lemon juice
• fresh black pepper, to taste

Instructions

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 garlic and ginger, cook until golden, about 1 minute. Set aside.

Increase the heat to high, 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 1-½ 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.

Makes: 5 cups

Serving Size: 1¼ cup

Nutritional Information Per Serving

• Calories: 268
• Fat: 7 g.
• Sat. Fat: 2 g.
• Trans Fat: 0 g.
• Sodium: 437 mg
• Carbs: 10 g.
• Fiber: 3 g.
• Protein: 41 g.