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Nutrition Facts
Serving Size 1 (202g) Recipe makes 4 servings
Calories 163
Calories from Fat 42		(26%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 49mg		16%
Sodium 526mg		21%
Potassium 479mg		13%
Total Carbohydrate 8.2g		2%
	Dietary Fiber 2.2g	8%
	Sugars 2.3g
Protein 22.3g		44%
detailed view... how is this calculated?

Lemon Chicken and Asparagus Stir Fry

Recipe #279356 | 40 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Chef Kate
Jan 16, 2008

Very light and quick and delicious. You can use frozen asparagus if fresh is unavailable.

SERVES 4 (change servings and units)

Ingredients

3 tablespoons reduced sodium soy sauce
3 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
1 teaspoon cornstarch
3/4 lb boneless skinless chicken breast, cut in strips
1 tablespoon canola oil
2 garlic cloves, finely chopped
4 scallions, cut into 1-inch diagonal pieces
1/2 lb asparagus, cut into diagonal pieces (discard tough part of spear)
1 carrot, julienned

Directions

1
In a glass dish, stir together soy sauce, lemon juice, lemon zest and cornstarch.
2
Add chicken and coat well with marinade. Cover and refrigerate for 15 to 30 minutes.
3
Heat oil in a large, nonstick skillet over medium-high heat.
4
Add garlic and fry till softened.
5
Reserving the marinade, add the chicken, followed by scallions, asparagus, and carrot.
6
Stir-fry for 3 to 4 minutes, or until chicken is no longer pink.
7
Add marinade and cook until sauce is slightly thickened, about 1 minute.

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Featured Reviews for This Recipe

From: Heather U.

On Nov 1, 2009

Great stuff. My husband and son enjoyed it too. I doubled the marinade/sauce ingredients. Also, used about 1 lb each asparagus and carrots. Terrific over steamed white rice. Thanks!

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From: Melvin'sWifey

On Jan 23, 2009

To be honest I did not eat a single bite of this recipe but I am still giving it 5 stars because every person who did eat it, absolutely loved it. I also doubled the sauce. I didn't have any green onions so I just used half of an onion. I used 2 carrots also for more veggie content. I am a nanny and the family I made this for gave all rave reviews. The Mom actually called me late at night to thank me and say how amazed she was at the great dinner I had left for them. My only problem was the asparagus. I had to keep the dinner warm in a bowl with a lid and by the time everyone ate, the asparagus looked overcooked and wilted. The Mom however said she did not see that as a problem and it was delicious. Thanks for a great recipe.....and for making me look good!!

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From: hollyfrolly

On Sep 4, 2008

Insanely delicious. I had a rotisserie chicken that was begging to be used in this dish. I shredded the breasts and soaked them in the sauce before throwing into the pan. I definitely needed to make more sauce, so I doubled it (at least). I used about a quarter of a white onion rather than scallions- but only because that is what I had on hand. I also added some slivered almonds to the mix at the last minute. ~They were just begging to be used. So, so, so good. This is definitely going to be a regular dish in our house. THANK YOU for such a super easy, fantastic recipe!!!

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