Chicken and Asparagus Lemon Stir Fry
|Skinless Chicken Breast||0.75 lbs||4.5 lbs|
|Reduced Salt Chicken Broth||0.25 cup||1.5 cup|
|Reduced Salt Soy Sauce||1 tbsp||6 tbsp|
|Cornstarch||1 tsp||6 tsp|
|Water||1 tsp||6 tsp|
|Grapeseed Oil, Divided||0.5 tbsp||3 tbsp|
|Fresh Ginger||0.5 tbsp||3 tbsp|
|Lemon Juice||2 tbsp||12 tbsp|
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 0.5 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 0.5 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.