Chicken and Asparagus Stir Fry
Ingredients:
- skinless chicken breast, cut into 1-inch cubes - 1 1/2 pounds
- Kosher salt - to desired taste
- chicken broth - 1/2 cup
- soy sauce - 2 T
- cornstarch - 2 t
- water - 2 T
- grape seed oil, divided - 1 T
- asparagus, ends trimmed, cut into 2-inch pieces - 1 bunch
- cloves garlic, chopped - 6
- fresh ginger - 1 T
- fresh lemon juice - 3 T
- fresh black pepper - to desired taste
Instructions:
Season chicken with salt. In a bowl, combine chicken broth and soy sauce. In a second bowl combine cornstarch and water; mix well.
Heat a non-stick wok over medium-high heat, when hot add 1 t oil, add asparagus and cook until tender-crisp, 3 - 4 minutes. Add garlic and ginger and cook until golden, about 1 minute; set aside.
Increase heat to high, add 1 t oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove, set aside and repeat with remaining oil and chicken; set aside.
Add soy sauce mixture; bring to a boil and cook about 1 1/2 minutes. Add lemon juice and cornstarch mixture, stir well, when it simmers return chicken and asparagus to the wok and mix well, remove from heat and serve.
