CHICKEN AND ASPARAGUS STIR FRY

6 grams of carbs per serve

INGREDIENTS

 

  • 500g skinless chicken breast, cut into 1-inch cubes
  • Kosher salt, to taste
  • 1/2 cup  chicken broth
  • 2 tablespoons soy sauce 
  • 2 tablespoons water
  • 1 tbsp oil
  • 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

Serves 2

METHOD

 

  • Lightly season the chicken with salt.
  • In a small bowl, combine chicken broth and soy sauce.
  • 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.
  • Add the garlic and ginger and cook until golden, about 1 minute. Set aside.
  • 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.
  • Remove and set aside and repeat with the remaining oil and chicken. Set aside.
  • Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes.
  • Add lemon juice and water and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

 

Back to Lunch