Lemon Chicken Stir Fry

Serve with Spring Veggies for a seasonal flair!

Ingredients                                                                                                                              

1 ½ lb chicken breasts, cut into 1” cubes

Sea salt, to taste

½ cup chicken broth

2 Tbls soy sauce

2 tsp cornstarch

2 Tbls water

1 Tbls olive oil

3 cups asparagus or string beans, cut into 1” pieces

6 cloves garlic, minced

1 tsp fresh ginger

3 Tbls lemon juice

Fresh ground pepper, to taste

Directions

1. Lightly season chicken with salt. Combine chicken, broth and soy sauce. In a second bowl, combine the cornstarch and water and mix well.
2. Heat large non-stick wok to medium-high heat and add 1 tsp oil. Add vegetable and cook until tender crisp, about 3-4 minutes. Add garlic and ginger and cook until golden, about 1 minute.  Remove from pan and set aside.
3. Increase heat to high and add 1 tsp oil and chicken.  Cook until browned and cooked through, about 4 minutes on each side. Remove from pan and set aside.
4. Add the soy sauce mixture, bring to a boil and cook about 1-2 minutes. Add lemon juice and cornstarch mixture and stir well.  Bring to a simmer and add chicken and vegetables.  Stir to mix well and allow to thicken slightly.
5. Remove from heat and serve.

Nutrition Facts: Makes 4 servings

Calories 268

Total Fat 7g

Effective Carbohydrates 7g

Protein 41g

Print Recipe  Lemon Chicken Stir Fry