April Showers 

Hydration Challenge 

Chicken and Asparagus Lemon Stir Fry

https://www.skinnytaste.com/chicken-and-asparagus-lemon-stir-fry/ 

INGREDIENTS

• 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes

• Kosher salt, to taste

• 1/2 cup reduced-sodium chicken broth

• 2 tablespoons reduced-sodium shoyu or soy sauce, Coconut aminos for GF, W30

• 2 teaspoons cornstarch, arrowroot powder or tapioca starch for whole30

• 2 tablespoons water

• 1 tbsp canola or grapeseed oil, divided

• 1 bunch asparagus, ends trimmed, cut into 2-inch pieces

• 6 cloves garlic, chopped

• 1 tbsp fresh ginger

• 3 tablespoons fresh lemon juice

• fresh black pepper, to taste

INSTRUCTIONS

1. Lightly season the chicken with salt.

2. In a small bowl, combine chicken broth and soy sauce.

3. In a second small bowl combine the cornstarch and water and mix well to combine.

4. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.

5. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

6. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side.

7. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

8. Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes.

9. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.