Nutritional information: (average serve)
· Calories: 268
· Protein: 41g
· Carbs: 10g
· Fat total: 7.5g
Ingredients:
1 ½ pounds (680g) skinless chicken breast, cut into 1 inch (2.5cm) cubes
Salt & pepper
½ cup reduced-sodium chicken broth
2 tbsp reduced-sodium soy sauce
2 tsp cornstarch
2 tbsp water
1 tbsp olive oil, divided
1 bunch asparagus, ends trimmed, cut into 2 inch (5cm) pieces
6 cloves garlic, chopped
1 tbsp fresh ginger
3 tbsp fresh lemon juice
Method
Step 1
Lightly season the chicken with salt.
In a small bowl, combine chicken broth and soy sauce.
In a second small bowl combine the cornstarch and water and mix well to combine.
Step 2
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.
Step 3
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.
Step 4
Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes.
Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.