Chicken and Asparagus Stir-Fry with Lemon

🧂 Ingredients

• 2 tablespoons olive oil
• 2 bunches asparagus

  ends snapped off, chopped into inch long pieces
• 4 cloves garlic

  smashed or minced
• 1 pinch salt
• 1 pinch pepper
• 2 tablespoons Grapeseed oil
• 5 boneless skinless chicken breasts

  cut into 1 inch cubes or thin strips
• ½ cup Tamari sauce
• ¼ cup liquid chicken broth

  veggie broth is a great substitute
• 1 ½ teaspoons corn starch
• ¼ cup COLD water
• 1 lemon

  juice and zest
• prepared basmati or jasmine rice

  if desired

Instructions

• 1 If making rice to serve with it, prepare that ahead of time. I made Basmati rice
  to serve with mine.
• 2 In a wok or large skillet, heat olive oil until it glistens. Add asparagus and
  cook for about 3 to 5 minutes, depending on thickness. I cooked mine for about 5
  minutes because I like it quite soft.
• 3 Add garlic, salt, and pepper, cook for 1 minute more. Do not overcook garlic, it
  burns very easily. You want it to become fragrant without burning.
• 4 Transfer asparagus and garlic mixture to a bowl and set aside.
• 5 Add 2 tablespoons of Grapeseed oil to wok or large skillet and heat over
  medium-high heat until oil glistens. Toss in the chicken. Cook until chicken is
  browned and juices run clear. The wok or large skillet is fairly hot so the
  chicken should cook in 3 to 5 minutes. Stir as it cooks so all sides of the
  chicken are browned perfectly. Transfer the chicken to a bowl. I added mine to
  the bowl with the asparagus. Less dishes to wash later.
• 6 Place wok or large skillet back on the stovetop and add ½ cup Tamari sauce and ¼
  cup chicken (or veggie) broth. Cook over medium heat until it boils.
• 7 While you are waiting for sauce to boil, make a Cornstarch Slurry. Grab a small
  jar, add 1 & ½ teaspoons corn starch and ¼ cup COLD water. Pop a lid on the jar
  and shake until it's mixed well. This is your corn starch slurry. Using this
  will thicken your sauce without the cornstarch turning into globs<- super
  technical cooking term!
• 8 By now the Tamari sauce and chicken broth should be boiling, turn down the heat
  to low and add the cornstarch slurry. Stir gently until the sauce thickens.
• 9 Add the chicken and asparagus back to the pan and stir until chicken and
  asparagus are evenly coated with sauce.
• 10 Take off heat, add lemon juice (to taste) and lemon zest (if desired). Stir
  until well combined.
• 11 You can serve this over rice, noodles, or on its own. Do your own thing.
• 12 Serve with a big old stir-fry loving smile.

Nutrition Info