Ingredients
Sauce:
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1/4 cup chicken broth
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1/4 cup lemon juice
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2 tablespoons reduced-sodium soy sauce
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2 tablespoons brown sugar
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1 teaspoon lemon zest
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1 teaspoon cornstarch
Stir-Fry:
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1 pound boneless skinless chicken breast, cut into 1-inch pieces
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1/4 cup cornstarch
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3/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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2 tablespoons vegetable oil, divided
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1 pound asparagus, trimmed and cut into bite-sized pieces
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1 white onion, cut into 1/4-inch wedges
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1/2 teaspoon crushed red chile, or to taste (optional)
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1 lemon, thinly sliced (optional)
Directions
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Whisk chicken broth, lemon juice, soy sauce, brown sugar, lemon zest, and 1 teaspoon cornstarch together in a bowl; set aside.
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Mix chicken, 1/4 cup cornstarch, salt, and black pepper in a bowl and toss to coat evenly.
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Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Cook asparagus and onion until tender-crisp, stirring frequently, 4 to 5 minutes. Remove vegetables from pan; set aside.
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Heat remaining oil in same wok over medium-high heat and cook chicken for 3 minutes undisturbed, taking care not to overcrowd the pan. You may need to do two batches. Flip chicken over and continue cooking, breaking up any large pieces, until evenly browned, 3 to 4 minutes more.
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Add asparagus and onion back to the pan. Whisk sauce and pour into the pan, scraping up any browned bits. Stir constantly until sauce comes to a simmer and thickens, 1 to 2 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C). Season with salt and ground black pepper. Garnish with crushed red chilies and lemon slices.
Cook's Note:
Peanut oil can be substituted for vegetable oil in this recipe.
Nutrition Facts (per serving)
| 230 | Calories |
| 7g | Fat |
| 15g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 230 | |
| % Daily Value * | |
| Total Fat 7g | 10% |
| Saturated Fat 1g | 6% |
| Cholesterol 64mg | 21% |
| Sodium 548mg | 24% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 2g | 7% |
| Total Sugars 6g | |
| Protein 26g | 52% |
| Vitamin C 9mg | 9% |
| Calcium 39mg | 3% |
| Iron 2mg | 9% |
| Potassium 426mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
