Orange, Asparagus & Chicken Stir Fry

Light and tasty, these recipes for making this quick stir-fry are delicious! The video recipe uses orange but if you don’t fancy that then the second recipe is made with chicken, lemon, garlic and ginger and is a great way to make a week night dinner. Serve this over brown rice to complete the meal.

 

Chicken, Asparagus & Lemon Stir Fry

Ingredients

• 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
• Salt to taste
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons reduced-sodium shoyu or soy sauce
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 tbsp canola or grapeseed oil, 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

Method

1. Lightly season the chicken with salt.
2. In a small bowl, combine chicken broth and soy sauce.
3. In a second small bowl combine the cornstarch and water and mix well to combine.
4. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.
5. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.
6. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side.
7. Remove and set aside and repeat with the remaining oil and chicken. Set aside.
8. Add the soy sauce mixture; bring to a boil and cook about 2 minutes.
9. 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.

Serves 4 – Serving Size: 1 1/4 cups – Nutrition Per Serving
Calories: 268, Fat: 7g, Carbohydrate: 10g, Fibre: 3g, Protein: 41g, Sugar: 0g