Chicken and Asparagus Stir Fry

Skinnytaste.com Servings: 4 • Size: 1 1/4 cups • Old Points: 5 • Weight Watcher Points+: 6 pt Calories: 268 • Fat: 7 g • Carb: 10 g • Fiber: 3 g • Protein: 41 g • Sugar: 0 g Sodium: 437 mg (without salt) • Cholest: 98 mg

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs skinless chicken breasts, cut into 1-inch cubes
• 1  teaspoon kosher salt, to taste
• 1⁄2 cup reduced-sodium chicken broth
• 2  tablespoons reduced sodium soy sauce (or Tamari for GF)
• 2  teaspoons cornstarch
• 2  tablespoons water
• 1  tablespoon canola oil, divided
• 1  bunch asparagus, ends trimmed, cut into 2-inch pieces
• 6  garlic cloves, chopped
• 1  tablespoon fresh ginger
• 3  tablespoons fresh lemon juice
• 1  teaspoon  fresh black pepper, to taste

Directions

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.
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.
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.
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.