Ginger Chicken Asparagus Stir Fry

This is a delicious stir-fry recipe and a really quick and easy dinner. Although the original recipe calls for asparagus, I have used fresh green beans (cut into 1-inch pieces) in place of the asparagus. The amounts for this recipe serves really only about 3 people, however all ingredients can easily be doubled to serve more. This is delicious!

• Ready In: 30 mins
• Serves: 2-3

Ingredients

• 3  tablespoons fresh lemon juice
• 3  tablespoons soy sauce
• 2  teaspoons  grated fresh ginger (can use more if desired)
• 3  fresh minced garlic cloves (or to taste)
• 2 -3  boneless skinless chicken breasts, cut into about 1/2-inch strips
• 2  teaspoons cornstarch
• 1⁄3 cup chicken broth
• 2  tablespoons  oil
• 2  cups  sliced mushrooms (fresh or canned)
• 2  cups asparagus, sliced into 1-inch pieces
• 4  green onions, sliced diagonally
•  toasted sesame seeds

Directions

1. In a small bowl, combine the lemon juice, soy sauce, fresh ginger and garlic; mix/whisk to combine.
2. Toss the chicken pieces well with about 3 tablespoons of the lemon/soy mixture; reserve the remaining mixture.
3. Dissolve/whisk the cornstarch in chicken broth.
4. Heat the oil in a wok or frying pan until hot.
5. Add in mushrooms and chicken; stir over high heat until chicken looses the pink colour.
6. Add in asparagus and green onions, continue to stir over high heat until veggies at crisp-tender.
7. Add/stir in broth/cornstarch mixture and reserved soy sauce mixture until thickened.
8. Sprinkle with toasted sesame seeds.
9. Serve over rice or cooked pasta.