Asian Chicken and Asparagus
Servings 4 servings
Ingredients
- 1 pound chicken breast cut into 1 inch pieces
- 1 pound asparagus , bottoms snapped off then cut into 2 inch pieces*
- 3 garlic cloves minced
- 2 tbsp olive oil , divided
- 1/2 cup chicken broth
- 2 tbsp tamari soy sauce
- 1 1/2 tsp cornstarch
- 2 tbsp water
- 2 tbsp lemon juice
- small amount of lemon zest , (1/4 to 1/2 lemon, optional)
- salt and black pepper
Instructions
- Using a non stick skillet or wok, heat 1 tbsp olive oil and add asparagus cooking on medium high for 3 or 4 minutes until softened,add garlic for 30 seconds then remove from heat and reserve
- Add 1 tbsp olive oil and fry chicken pieces for 6 to 8 minutes until browned and cooked through, remove and reserve.
- Add broth and soy sauce and boil for 1 minute
- Dissolve cornstarch in 2 tbsp water and add to the broth and thicken.
- Put chicken and asparagus back in the pan and stir to coat.
- Add lemon juice and zest
- Salt and pepper to taste
- Serve immediately
Notes
Asparagus should be snapped to get rid of the tough end. I snap one spear then line up the tips and use my knife to trim the remaining spears, (usually about 1 1/2 to 2 inches).