Chicken & Asparagus Stir Fry
What You Need
Sauce:
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 3 tablespoons soy sauce
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon dark sesame oil
- 1/8 to 1/4 teaspoon ground red pepper
Chicken and Vegetables:
- 2 tablespoons vegetable oil
- 1 1/4 lbs. boneless skinless chicken breast, cut into thin strips
- 1 large clove garlic, crushed
- 1 1/2 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)
Easy
4-6
Fresh/Frozen Asparagus
What You Do
Combine all sauce ingredients in a small bowl and set aside
Heat oil in a large wok or skillet.
Cook and stir chicken and garlic over medium heat for 8 to 10 minutes or until chicken is no longer pink.
Remove chicken and garlic from pan and keep warm.
Add Michigan Asparagus, carrots, green onions, mushrooms, and water chestnuts to pan.
Cook and stir for 5 to 7 minutes or until vegetables are crisp-tender.
Return chicken and garlic to pan and add sauce.
Cook and stir over medium heat until sauce reaches a boil and has thickened.
Serve chicken and vegetable mixture over hot cooked rice, if desired.
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