Chicken & Asparagus Lemon Stir Fry
Fix containers (1R, 1/2G, 1/2tsp)
- 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes (6R)
- Sea Salt, to taste
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons reduced-sodium soy sauce or Tamar
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 tbsp olive oil, divided (3tsp)
- 30 asparagus spears, cut into 2-inch pieces (3G)
- 6 cloves garlic, chopped
- 1 tbsp fresh ginger
- 3 tablespoons fresh lemon juice
- fresh black pepper, to taste
Season chopped up chicken with salt. In a small bowl combine chicken broth & soy sauce. In another small bowl combine cornstarch and water and mix well.
Heat a large wok or pan to medium high heat, add 1 tsp of olive oil, saute asparagus until tender crisp. Add in the garlic and ginger and saute until golden brown. Set aside.
In the same pan, increase the heat to high and add in the remaining olive oil. Add in chicken and cook until it's golden brown and cooked all the way through. Set aside.
Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture (you will have to stir this in the small bowl again to mix up the cornstarch again) and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.
This really was an easy meal to cook and came together fast (and if you are a busy mom like me you need fast meals). I served this simple stir fry with some brown rice & a salad on the side.
Verdict: everyone loved it and asked for me to make it again...SCORE!
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