CHICKEN AND ASPARAGUS LEMON STIR FRY – PHASE 2
INGREDIENTS
1 kilo skinless chicken breast cut into 1 inch cubes
salt to taste
1/2 cup reduced-sodium chicken broth (made with water and chicken stock)
2 tablespoons reduced-sodium soy sauce (or Tamari for Gluten Free)
2 tablespoons water
Divided 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
Step 1:
Lightly season the chicken with salt.
Step 2:
In a small bowl, combine chicken broth and soy sauce.
Step 3:
Heat a large non-stick wok over medium-high heat, add water, 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.
Step 4:
Set aside.
Step 5:
Increase the heat to high, then add half of the chicken and cook until browned and cooked through, about 4 minutes on each side.
Step 6:
Remove and set aside and repeat with the remaining chicken.
Step 7:
Set aside.
Step 8:
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.
Serve for the whole family and then take out your 100 grams portion
Serves 10 – by Jess Arroyo
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