I saw this lemon chicken stir fry on Pinterest the other day and had to try it. I was also super happy to find out that it is from one of my favorite food blogs Skinny Taste because that means it is decently healthy! Jordan and I have really been wanting to mix up our meals during the week, so this added the perfect little twist to our normal spaghetti and salmon filled week. Enjoy!
Serves 3-4
Ingredients:
4 boneless, skinless chicken breasts, cubed
Kosher salt, to taste
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons water
1 tablespoon canola oil
1 bunch asparagus, cut into 2 inch pieces
6 cloves garlic, minced
3 tablespoons fresh lemon juice
Lemon zest
Salt & pepper
Directions:
1. Cook asparagus and oil in a skillet over medium heat for 3-4 minutes. When 1 minute remains, add garlic. Set asparagus and garlic aside.
2. Season chicken with salt & pepper. Increase heat to high and cook chicken until browned.
3. Set chicken aside and add soy sauce and chicken broth to skillet. Bring to boil for about 1 minute. And lemon juice, water, and corn starch and stir for about 1 minute.
4. Return chicken and asparagus to pan. Coat with sauce. Top with lemon zest.
Ingredients:
4 boneless, skinless chicken breasts, cubed
Kosher salt, to taste
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons water
1 tablespoon canola oil
1 bunch asparagus, cut into 2 inch pieces
6 cloves garlic, minced
3 tablespoons fresh lemon juice
Lemon zest
Salt & pepper
Directions:
1. Cook asparagus and oil in a skillet over medium heat for 3-4 minutes. When 1 minute remains, add garlic. Set asparagus and garlic aside.
2. Season chicken with salt & pepper. Increase heat to high and cook chicken until browned.
3. Set chicken aside and add soy sauce and chicken broth to skillet. Bring to boil for about 1 minute. And lemon juice, water, and corn starch and stir for about 1 minute.
4. Return chicken and asparagus to pan. Coat with sauce. Top with lemon zest.
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