Chicken & Asparagus Lemon Stir Fry

Last week I had David over to watch the final season premiere of Game of Thrones {yay!} and I wanted to make something that was quick, easy, and spring-y.  I came across this recipe for Chicken & Aspargus Lemon Stir Fry on Skinnytaste {she always has the best recipes!} and when I sent it to David as a suggestion, he immediately approved.  The dinner was super easy to put together {especially with my sous chef by my side}, and served over some Trader Joe's cauliflower rice, it was the perfect spring meal to accompany our GOT viewing.

Chicken & Asparagus Lemon Stir Fry

Ingredients
1 1/2 lbs skinless boneless chicken breast, cut into 1-inch cubes
salt
1/2 cup reduced sodium chicken broth
2 Tblsp soy sauce
2 tsp cornstarch
2 Tblsp water
1 Tblsp vegetable or canola oil
1 bunch asparagus, ends trimmed, cut into 2 inch pieces
6 cloves garlic, minced
1 Tblsp fresh ginger, minced
2 Tblsp fresh lemon juice
black pepper

Instructions
1. Lightly season chicken with salt.
2. In small bowl, combine chicken broth and soy sauce.
3. In second small bowl, combine water and cornstarch and mix well.
4. Heat large non-stick pan or wok over medium-high heat.  Add 1 tsp oil, then asparagus and cook until tender-crisp, about 3-4 minutes.
5. Add garlic and ginger to pan and cook until golden, about 1 minute.  Remove asparagus mixture from pan.
6. Increase heat to high, then add 1 tsp oil and half of chicken to pan.  Cook until browned and cooked through, about 4 minutes per side.
7. Remove and set aside and repeat with remaining oil and chicken.  Remove from pan.
8. Add soy sauce mixture to pan and bring to boil.  Cook about 1 minute.
9. Add lemon juice and corn starch mixture and stir well.  Return chicken and asparagus to the pan and mix well.  Remove from heat and serve over rice or cauliflower rice.

Serves 4

adapted from skinnytaste

xoxo,
stephanie marie