How to Make Tasty Chicken asparagus lemon stir fry

Chicken asparagus lemon stir fry. This quick weeknight Chicken and Asparagus Lemon Stir Fryis perfect for spring, made with lean chicken breast, asparagus, fresh lemon, garlic and ginger. Chicken and Asparagus Lemon Stir Fry Stir fry nights happen often in my house! I add any vegetables I have on hand and try to use vegetables that are in season.

Fry the chicken with the garlic for another few minutes, then add the asparagus, lemon zest, and lemon juice. Stir again, before mixing in the soy sauce. Heat oil in a large, nonstick skillet over medium-high heat. You can cook Chicken asparagus lemon stir fry using 9 ingredients and 1 steps. Here is how you achieve it.

Ingredients of Chicken asparagus lemon stir fry

1. It's 2 lb of boneless skinless chicken breast.
2. You need 1/2 cup of low sodium chicken broth.
3. It's 2 tbsp of reduced sodium soy sauce.
4. It's 2 tsp of cornstarch.
5. It's 2 tbsp of water.
6. Prepare 1 tbsp of olive oil, extra virgin.
7. It's 6 clove of garlic chopped.
8. It's 3 tbsp of fresh lemon juice.
9. It's 1 of salt and pepper to taste.

Add garlic and fry till softened. Reserving the marinade, add the chicken, followed by scallions, asparagus, and carrot. Add a little bit of lemon pepper and garlic salt. Once cooked, take out your chicken and set it aside.

Chicken asparagus lemon stir fry instructions

1. Cut chicken into one inch cubes and salt. One bowl combine chicken broth and soy sauce. Another bowl combine cornstarch and water. Heat skillet over medium heat add 1 tsp. Oil Cook asparagus 3-4 minutes then add garlic, Cook until golden brown. Remove and set aside. Cook chicken until brown and cooked through, remove and set aside. Add soy sauce mixture and bring to a boil, add lemon juice and cornstarch mixture, mix well. Bring to a simmer and add chicken and asparagus mix well and serve..

Cook your cut asparagus spears in the remaining oil. Asparagus is one of my favorite Spring vegetables, and this quick stir-fry made with chicken, lemon, garlic and ginger is a great way to make it a weeknight meal. I used a reduced-sodium Japanese soy sauce called Shoyu which is similar to Chinese soy sauce, but has a more full bodied flavored and a touch of sweetness that I'm really in love with. In a small bowl, combine lemon juice and soy sauce; set aside. In a large wok on medium, heat oil.