A tasty quick and easy dish that is nice enough to serve company!   Enjoy!

Chicken and Asparagus Lemon Stir Fry

Ingredients

• 1 1/2 pounds skinless chicken breast, cut into 1 inch cubes
• salt to taste
• 1/2 cup reduced sodium chicken broth
• 2 TBSP reduced sodium soy sauce
• 2 TBSP corn starch
• 2 TBSP water
• 1 TBSP canola oil
• 1 bunch asparagus
• 6 cloves garlic, chopped
• 1 TBSP fresh ginger
• 3 TBSP lemon juice
• 4 ounces fresh mushrooms (optional)

Directions

1. Lightly season the chicken with salt.  Combine chicken broth and soy sauce in a small bowl.  In another small bowl combine the cornstarch and water and mix well.

2. Heat a large non stick wok or skillet to medium high heat and add 1 tsp of the oil. Add asparagus and mushrooms, if desired, and cook until asparagus is tender and crisp (3-4 minutes).  Add garlic and ginger and cook until golden. Set aside.

3. Increase heat to high and add 1 tsp oil and half of chicken.  Cook for about 4 minutes till brown on both sides and remove, repeat with rest of oil and chicken.  Set aside.

4. Add soy sauce mixture to wok/skillet and bring to boil.  Cook 1 to 1 1/2 minutes. Add lemon juice and cornstarch, mix well and when it simmers return the chicken and the asparagus to the wok and mix well.

5. Remove from heat and serve with a side of brown rice.