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Lemon & Asparagus Chicken Stir fry

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Andrea Vaughan

Ingredients

  • 1 bunch fresh asparagus
  • 1 lb boneless skinless chicken breasts
  • 2 cloves garlic minced
  • 2 tbsp freshly grated ginger root
  • 1 lemon
  • 1/4 cup water
  • 2 tsp arrowroot powder you can substitute GMO-free cornstarch
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • salt and pepper to taste

Instructions

  1. In a small bowl, create a slurry with the water and arrowroot powder. Add in garlic, ginger and zest and juice from the lemon. Stir well.
  2. Wash the asparagus, and remove woody ends. Cut spears into 2" pieces.
  3. Warm a tablespoon of olive oil in a pan over medium heat. Cut chicken into bite size pieces. Add chicken to the pan, and saute for 5 minutes, until cooked through and no longer pink in the middle. Remove chicken and set aside.
  4. Pour another tablespoon of olive oil to the pan, if necessary, then add asparagus spears. Cook, stirring occasionally, for 4 - 5 minutes, until softened, but still crisp.
  5. Return the chicken to the pan, and pour sauce over the top. Cook for 1 - 2 minutes, until sauce is thickened.