Makes 4 to 6 servings 

Sauce Ingredients: 

1/2 cup chicken broth
1/4 cup lemon juice
3 tablespoons soy sauce
2 tablespoons granulated sugar
11/2 tablespoons cornstarch
1 tablespoon dark sesame oil
1/8 to 1/4 teaspoon ground red pepper 

Chicken and Vegetables Ingredients: 

2 tablespoons vegetable oil 
11/4 lbs. boneless skinless chicken breast, cut into thin strips 
1 large clove garlic, crushed
11/2 cups cut-up fresh or frozen Michigan Asparagus 
1/2 cup shredded carrots
1/2 cup sliced green onions
1/2 cup sliced fresh mushrooms 
1/2 cup sliced water chestnuts
Hot cooked rice (optional) 

Steps: 

  1. Combine all sauce ingredients in a small bowl and set aside 
  2. Heat oil in a large wok or skillet. 
  3. Cook and stir chicken and garlic over medium heat for 8 to 10 minutes or until chicken is no longer pink. 
  4. Remove chicken and garlic from pan and keep warm. 
  5. Add Michigan Asparagus, carrots, green onions, mushrooms, and water chestnuts to pan. 
  6. Cook and stir for 5 to 7 minutes or until vegetables are crisp-tender. 
  7. Return chicken and garlic to pan. 
  8. Add sauce. 
  9. Cook and stir over medium heat until sauce reaches a boil and has thickened. 
  10. Serve chicken and vegetable mixture over hot cooked rice, if desired. 

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