Lemon Chicken Stir Fry

November 14, 2023November 8, 2023 New You

Lemon chicken and asparagus is a tasty and simple recipe. It is a delightful combination of tang and zest. The video shows you how to make the dish using a simple procedure. This is a fragrant, simple stir-fry recipe and the total preparation and cooking time is about 25 minutes. Served with some steamed rice or mashed potatoes it makes a great week night dinner.

Lower Calorie Lemon Chicken & Asparagus Stir-Fry

Ingredients

Bunch of asparagus, trimmed and cut in half horizontally
2 tbsp olive oil
3 – 4 chicken breasts, skinned, sliced into strips and lightly tossed in cornflour
200g pack of baby sweetcorn, halved lengthways
4 spring onions, sliced on diagonal
3 cloves garlic, finely chopped
Coriander leaves and lemon wedges, to serve

For the sauce

Juice and zest of 1 lemon (more, if you like it tangier)
1 -2 tsp Chinese cooking wine (or you can use sherry, instead)
1 – 2 tsp fish sauce
About 3 tbsp hot chicken stock
1 tsp cornflour mixed with a little water to form a paste

Method

First, make sauce: mix lemon juice and zest, wine,
fish sauce and stock.
Season lightly, stir in cornflour paste and set aside.
Put asparagus in a pan of boiling, salted water, simmer for 2 – 3 mins, then drain, refresh in cold water and put to one side.
Heat half oil in a wok and add chicken (you may need to do this in batches).
Season and toss around wok on a high heat for 4 – 5 mins until cooked through. remove and put to one side.
Heat remaining oil, add sweetcorn and stir-fry on high heat for a couple of mins, then throw in spring onions and garlic.
Stir-fry for 1 min, then tip in sauce.
Raise heat and allow to bubble, stirring all the time.
Return chicken and asparagus to wok and toss well.
Taste sauce and season, if needed.
Garnish with coriander leaves and serve piping hot with lemon wedges on side.
This goes really well with plain boiled rice.

Serves 4 – Serving Size 1/4 – Nutrition Per Serving
Calories: 210, Fat: 7g, Carbohydrate: 5g