Ginger Chicken Asparagus Stir Fry |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This is a delicious stir-fry recipe and a really quick and easy dinner. Although the original recipe calls for asparagus, I have used fresh green beans (cut into 1-inch pieces) in place of the asparagus. The amounts for this recipe serves really only about 3 people, however all ingredients can easily be doubled to serve more. This is delicious! Ingredients:
3 tablespoons fresh lemon juice |
3 tablespoons soy sauce |
2 teaspoons grated fresh ginger (can use more if desired) |
3 fresh minced garlic cloves (or to taste) |
2 -3 boneless skinless chicken breasts, cut into about 1/2-inch strips |
2 teaspoons cornstarch |
1/3 cup chicken broth |
2 tablespoons oil |
2 cups sliced mushrooms (fresh or canned) |
2 cups asparagus, sliced into 1-inch pieces |
4 green onions, sliced diagonally |
toasted sesame seeds |
Directions:
1. In a small bowl, combine the lemon juice, soy sauce, fresh ginger and garlic; mix/whisk to combine.
2. Toss the chicken pieces well with about 3 tablespoons of the lemon/soy mixture; reserve the remaining mixture.
3. Dissolve/whisk the cornstarch in chicken broth.
4. Heat the oil in a wok or frying pan until hot.
5. Add in mushrooms and chicken; stir over high heat until chicken looses the pink colour.
6. Add in asparagus and green onions, continue to stir over high heat until veggies at crisp-tender.
7. Add/stir in broth/cornstarch mixture and reserved soy sauce mixture until thickened.
8. Sprinkle with toasted sesame seeds.
9. Serve over rice or cooked pasta.
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