Lemon Asparagus Chicken Recipe

Lemon Chicken with Asparagus (Recipe from Lisa Ashton)

1 pound boneless skinless chicken breast, defatted

1 cup chicken broth (low sodium)

2 teaspoons finely shredded lemon peel

4 tablespoons lemon juice

2 tablespoons light soy sauce

2 tablespoons cornstarch

2 teaspoons sugar

¼ teaspoon black pepper

2 teaspoons cooking oil

10-ounces asparagus (if frozen, thaw) cut into bite-size pieces

1 small red pepper, cut into squares

Rinse chicken and pat dry. Cut into bite-sized pieces.

In a small bowl, stir together broth, lemon peel, lemon juice, soy sauce, cornstarch, sugar, and black pepper. Set aside.

Preheat a wok or large skillet over high heat. Add 1 teaspoon of the oil. Stir-fry asparagus and bell pepper in the hot oil for 1 minute. Remove vegetables. Add remaining oil, and chicken. Stir-fry for 3 minutes, or until the chicken is tender and no longer pink.

Stir lemon mixture; add to the center of the wok or skillet. Cook and stir until thickened and bubbly, about 3 minutes. Cook 1 minute more, stirring constantly. Return vegetables to the pan, and stir until coated with sauce.

Joe prefers this with double the vegetables and sauce (same amount of chicken). This is a family favorite and the children (minus Susie)