Don't like asparagus? Try this with green beans instead! :)
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Ingredients:
- 1 pound skinless chicken breast, cut into 1-inch cubes
- Kosher salt, to taste
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 tbsp canola or grapeseed oil, divided
- 1 bunch asparagus, ends trimmed, cut into 2-inch pieces (or green beans)
- 3 cloves garlic, chopped
- 1 tbsp fresh ginger
- 3 tablespoons fresh lemon juice
- fresh black pepper, to taste
Directions:
- Cut up asparagus bundle into about 2 inch pieces.
- Heat a large non-stick pan over medium-high heat, when hot add 1 teaspoon of the oil.
- Add the asparagus and cook until tender-crisp, about 3 to 4 minutes.
- While asparagus is cooking, cut up chicken into chunks and lightly season with salt and set aside
- Add the garlic and ginger to asparagus and cook until golden, about 1 minute. Set aside in a bowl.
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- Increase the heat to high, add 1 tsp of oil and add chicken.
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- While Chicken is cooking, In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.
- Cook chicken until brown and cooked though on each side (about 4 minutes each side on high heat). Set aside with asparagus in small bowl.
- Remove pan from heat and cool down. Add soy sauce mixture and bring to a boil. Cook for about a minute.
- Add lemon juice and corn starch mixture stirring frequently.
- When simmering, add asparagus and chicken mixture and let simmer for about 5 minutes. Remove from heat, cool, and enjoy!
Nutrition
