Chicken Asparagus & Broccoli

Lemon Stir Fry

Yield:  4

268 Calories (without rice) per serving

Ingredients:

1 1/2 pounds boneless and skinless chicken breasts (cut into cubes)

Kosher salt to taste

1/2 cup reduced-sodium chicken stock or broth

2 tablespoons low sodium Soy Sauce 

2 teaspoons of cornstarch

2 tablespoons of water

1 tablespoon of Canola oil, divided

1 bunch asparagus, ends trimmed cut into 2-inch pieces

1 large bunch of broccoli ( cut into medium florets)

6 cloves of garlic, chopped

1 tablespoon fresh ginger, diced

3 tablespoons fresh lemon juice

Black Pepper to taste

Method:

-Lightly season the chicken with salt

-In a small bowl combine  chicken stock or broth and soy sauce (set aside)

-In a second small bowl, combine the cornstarch and water, and mix well to combine- set aside

-Heat a large non-stick wok or large sauté pan, and when hot add 1 teaspoon of the canola oil-

-Add the asparagus and broccoli  and cook until tender-crisp, about 4 to 5 minutes.

-Add the garlic and ginger and cook until golden about 1 minute. Remove from the wok, and set aside.

-Increase the heat to high, add 1 teaspoon of oil and half of the chicken cubes and cook until brown and cooked thought, about 4 minutes on each side.

-Remove and set aside,  repeat with the oil and the rest of the chicken. Set aside 

-Add the soy sauce mixture and bring to a boil, and cook about  1 1/2 minutes.

-Add the lemon juice, and cornstarch mixture and stir well. when it simmers return the chicken and vegetables to the wok, and mix well, so the sauce coats everything.

-Serve with Rice (optional)

Enjoy Chef Ed