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.
- Heat olive oil over medium heat in non-stick pan or wok
- Add chicken and garlic and cook for about 4-5 minutes
- Add onion and asparagus and cook for another 3-4 minutes or until chicken is no longer pink.
- Mix together stock, lemon juice, cornstarch.
- Add the stock mixture to the chicken and asparagus and stir until broth is heated through and the sauce thickens.
- Serve over rice. Sprinkle lemon zest and parsley on top.
- Enjoy!
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This post is linked to:
- $5 Dinner Challenge at $5 Dinners
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tempt My Tummy Tuesday at Blessed with Grace
- Tuesdays at the Table at All the Small Stuff
- Real Food Wednesday at Kelly The Kitchen Kop
- Foodie Friday at Designs by Gollum
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.
ReplyDeleteThis HAS to be good--my favorite ingredients!
ReplyDelete