Monday, April 19, 2010

Lemony Asparagus Chicken Stirfry

This is a quick, easy and hearty dish. It is one of my favorite meals this time of year when asparagus is local, fresh, in season and very inexpensive.

Lemony Asparagus Chicken Stir fry
  • 2 chicken breasts, cut into small 1/2 inch pieces
  • 1 cup asparagus, cut into small 2 inch pieces
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 Tbsp olive oil
  • 1 cup homemade chicken stock, or store bought chicken broth
  • 2 Tbsp fresh lemon juice
  • 1 tsp corn starch
  • zest from one lemon
  • parsley, chopped
  • cooked rice, enough for 4 servings.
  1. Heat olive oil over medium heat in non-stick pan or wok
  2. Add chicken and garlic and cook for about 4-5 minutes
  3. Add onion and asparagus and cook for another 3-4 minutes or until chicken is no longer pink.
  4. Mix together stock, lemon juice, cornstarch.
  5. Add the stock mixture to the chicken and asparagus and stir until broth is heated through and the sauce thickens.
  6. Serve over rice. Sprinkle lemon zest and parsley on top.
  7. Enjoy!
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  1. This sounds like something right up my ally--simple and delicious! I love fresh asparagus, this will tempt to try something different from the usualy pan-grilled green side dish that I always make.

  2. This HAS to be good--my favorite ingredients!


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