Chicken and Asparagus Stir Fry

Name: Chicken and Asparagus Stir Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs skinless chicken breasts, cut into 1-inch cubes; 1 teaspoon kosher salt, to taste; 1/2 cup reduced-sodium chicken broth; 2 tablespoons reduced sodium soy sauce (or Tamari for GF); 2 teaspoons cornstarch; 2 tablespoons water; 1 tablespoon canola oil, divided; 1 bunch asparagus, ends trimmed, cut into 2-inch pieces; 6 garlic cloves, chopped; 1 tablespoon fresh ginger; 3 tablespoons fresh lemon juice; 1 teaspoon fresh black pepper, to taste

Submitted by Shea1099

"Skinnytaste.com Servings: 4 • Size: 1 1/4 cups • Old Points: 5 • Weight Watcher Points+: 6 pt Calories: 268 • Fat: 7 g • Carb: 10 g • Fiber: 3 g • Protein: 41 g • Sugar: 0 g Sodium: 437 mg (without salt) • Cholest: 98 mg"

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Ready In:: 15mins
Ingredients:: 12
Serves:: 4

ingredients

1 ¹⁄₂ lbs skinless chicken breasts, cut into 1-inch cubes
1 teaspoon kosher salt, to taste
¹⁄₂ cup reduced-sodium chicken broth
2 tablespoons reduced sodium soy sauce (or Tamari for GF)
2 teaspoons cornstarch
2 tablespoons water
1 tablespoon canola oil, divided
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
6 garlic cloves, chopped
1 tablespoon fresh ginger
3 tablespoons fresh lemon juice
1 teaspoon fresh black pepper, to taste

directions

Lightly season the chicken with salt. 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.
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. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.
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. Remove and set aside and repeat with the remaining oil and chicken. Set aside.
Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. 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.