This easy chicken stir fry is made with asparagus. It has some lemon zest and juice which balances the saltiness of the soy sauce.
My biggest recommendation when you are making stir fries is that you have everything ready before you start. You will be cooking things at high speed and very quickly. You will not have time to go fetch or prep ingredients once you start.
If you want to keep this meal gluten free substitute the soy sauce for Tamari gluten free soy. This is a Japanese product that has no wheat in it.
I use chicken tenderloins for this recipe but you can certainly use cut up chicken breast or skinless boneless thighs.
This is a very easy meal that can be on the table in 30 minutes sharp.
Here is what you are going to need for this delicious and easy chicken stir fry recipe:
1 pound chicken tenderloins
1 pound asparagus, cut into 1½-inch pieces (discard coarse ends)
4 scallions, white and green parts chopped
Zest of one small lemon
Juice of the small lemon
1 cup chicken broth
¼ cup coriander
3 large garlic cloves, minced
2 tablespoons soy sauce
1 tsp. salt
1 tsp. black pepper
3 TBS Peanut oil
Rinse and pat dry the chicken. Heat a large skillet or wok until hot. Add the oil.
Rub the chicken with coriander and black pepper. Place it in the skillet and cook for 2 minutes. Flip and cook for an additional 2 minutes. Remove from pan
Wipe skillet or wok clean. Add 1 more tablespoon peanut oil. Heat until smoky. Add the garlic and cook for 1 minute, stirring frequently. Add the asparagus, the chicken stock and the soy sauce. Stir. Steam for about 4 minutes. Return the chicken to the pan
Add the lemon juice, lemon zest and scallions Mix well. Cook for another 4 minutes, until chicken cooks through and liquid dries up some. Serve immediately with white rice. Enjoy!
CALORIES 231.76; FAT 11.12 grs (sat 2.28; mono 3.12; poly 2.21); PROTEIN 18.87 grs ; FIBER 2.27 grs; CARBS 15.03 grs; CHOLESTEROL 42.29 mg; IRON 2.8 mg; SODIUM 1090.23 mg; CALCIUM 45.56 mg