Ginger Chicken Asparagus Stir Fry

piątek, 31 stycznia 2014

Ginger Chicken Asparagus Stir Fry

Time: 30 mins

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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