Lemon Chicken with Asparagus
Light and bright lemon chicken with asparagus. Fresh, flavorful, and easy. Delicious over steamed rice.
Yields: 4 servings
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup water
- 2 tablespoons soy sauce
- 1/4 cup lemon juice, freshly squeezed
- 3 tablespoons sugar
- 2 teaspoons cornstarch + 2 teaspoons water
- 1 tablespoon canola oil
- 1 teaspoon sesame oil
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- For serving:
- sesame seeds
- steamed rice
Instructions
Pat the chicken dry and season it lightly with salt and pepper.
In a small dish, stir together the water, soy sauce, lemon juice, and sugar. In another small dish, stir together the cornstarch and water. Set aside.
Heat a wok or large non-stick frying pan over medium-high heat. Add the canola oil and sesame oil. Cook the garlic and ginger in the oil until fragrant, about a minute. Add the asparagus, season lightly with salt, and cook until tender-crisp, 3-4 minutes. Remove the asparagus from the pan and return the pan to the heat. Add the chicken and stir fry until the chicken is cooked through, adding more oil to the pan if needed. Pour the soy sauce/lemon mixture over the chicken and bring to a boil. Stir in the cornstarch and water and stir until thickened. Return the asparagus to the pan and toss everything to coat. Serve the Lemon Chicken with Asparagus over steamed rice and sprinkle with sesame seeds. Serve hot.