Chicken stir fry is a quick and easy way to cook a delicious dinner. You can add any vegetables you like and use anything that’s in season. The asparagus and lemon combo is my favorite because I think it’s great for summer time.
You can use any soy sauce you like, I prefer Japanese over Chinese because it’s more flavored and has a touch of sweetness that I like. Chinese soy sauce is more salty. I also like Eden, which is non-GMO. You can use anything you like, the meal will taste great. I serve it over rice to complete the dinner meal.
Chicken and asparagus stir fry
This is a great dinner dish for summer and spring days. It's very easy and quick to make, so you don't have to spend hours in a kitchen. I like that crispy and fresh asparagus get the savory flavor of the fresh lemon. I mostly use wholesome ingredients, so this low carb dinner is great for your health.
- 1 bunch asparagus, fresh
- 1 lb chicken breasts, boneless
- 2 cloves garlic, minced
- 30 ml ginger root, grated
- 1 lemon
- 60 ml water
- 30 ml arrowroot powder
- 30 ml honey
- 30 ml soy sauce
- 5 ml salt
- 5 ml pepper
Take a small bowl, add water and arrowroot powder. Combine them together, then add ginger, garlic, lemon juice and zest. Stir everything carefully. Wash the asparagus, remove the ends. Cut into small pieces.
Warm up the olive oil in a pan over medium heat. Cut the chicken breasts into smaller pieces. Add the chicken to the pan, sauté for 5 minutes. The chicken should be thoroughly cooked. The middle shouldn't be pink. Remove the chicken and set it aside. Add more olive oil to the pan, then add asparagus spears. Cook for 5 minutes. Asparagus should be softer but still crispy.
Put the chicken into the pan, add the sauce on top. Cook for 2 minutes, the sauce should become thick. Serve hot.