Chicken and Asparagus Lemon Stir-fry

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  20 oz or 567g

• Salt

  Table

  1 dash or 0.4g

• Asparagus

  Raw

  1 lb or 453g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Cornstarch

  2 tsp or 5g

• Water

  Plain, clean water

  2 tbsp or 30g

• Canola oil

  1 tbsp or 14g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  1 tbsp or 6g

• Lemon juice

  Raw

  3 tbsp or 45g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Lightly season the chopped chicken with salt. Trim the woody ends off asparagus and cut into 1-inch pieces
2. In one small bowl, combine the chicken broth and soy sauce. In a separate bowl, whisk the cornstarch with the water until smooth.
3. Heat a large nonstick skillet or wok over medium-high. Add one-third of the oil and stir-fry the asparagus until tender-crisp, 3 to 4 minutes.
4. Add the minced garlic and ginger, and cook until fragrant and lightly golden, about 1 minute. Transfer to a plate.
5. Increase heat to high. Add half of the remaining oil and half the chicken; cook, stirring occasionally, until browned and cooked through to 165°F, about 4 to 6 minutes. Transfer to the plate and repeat with the remaining oil and chicken.
6. Pour in the soy-broth mixture; bring to a boil and cook 1 to 1½ minutes. Stir in the lemon juice, then the cornstarch slurry; simmer, stirring, until thickened.
7. Return the chicken and asparagus to the wok, toss to coat, season with pepper to taste, and serve.