Lemon Chicken and Asparagus Stir Fry

"Very light and quick and delicious. You can use frozen asparagus if fresh is unavailable."
 
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photo by jrusk photo by jrusk
photo by jrusk
photo by yogiclarebear photo by yogiclarebear
photo by MarraMamba photo by MarraMamba
Ready In:
40mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • In a glass dish, stir together soy sauce, lemon juice, lemon zest and cornstarch.
  • Add chicken and coat well with marinade. Cover and refrigerate for 15 to 30 minutes.
  • Heat oil in a large, nonstick skillet over medium-high heat.
  • Add garlic and fry till softened.
  • Reserving the marinade, add the chicken, followed by scallions, asparagus, and carrot.
  • Stir-fry for 3 to 4 minutes, or until chicken is no longer pink.
  • Add marinade and cook until sauce is slightly thickened, about 1 minute.

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Reviews

  1. What a delicious recipe! I followed the recipe explicitly and my husband and I loved it. We just added Sambal Olek for a little heat, but mixed with the lemon, it was outstanding. Low carb and delicious. What more could you want? This is a keeper!
     
  2. DH and I were very impressed with this dish! I think the lemon zest really made it outstanding, I used a microplane :-) This dish was easy to make and good for you too. DH and I are low carbing it, so we skipped the rice and did not feel cheated at all, very satisfying
     
  3. Great stuff. My husband and son enjoyed it too. I doubled the marinade/sauce ingredients. Also, used about 1 lb each asparagus and carrots. Terrific over steamed white rice. Thanks!
     
  4. To be honest I did not eat a single bite of this recipe but I am still giving it 5 stars because every person who did eat it, absolutely loved it. I also doubled the sauce. I didn't have any green onions so I just used half of an onion. I used 2 carrots also for more veggie content. I am a nanny and the family I made this for gave all rave reviews. The Mom actually called me late at night to thank me and say how amazed she was at the great dinner I had left for them. My only problem was the asparagus. I had to keep the dinner warm in a bowl with a lid and by the time everyone ate, the asparagus looked overcooked and wilted. The Mom however said she did not see that as a problem and it was delicious. Thanks for a great recipe.....and for making me look good!!
     
  5. A delicious and very easy-to-prepare chicken dish - and wonderfully low in fat. Since work is so horrendously demanding at the moment, I partly prepared this ahead by cutting the chicken into strips and adding it to the marinade last night. Since I was using canned asparagus spears, there wasn't much preparation needed tonight at all. I doubled the garlic - we love garlic - and used baby several carrots, thinly sliced, and followed hollyfrolly's excellent suggestion of adding some slivered almonds: but I otherwise followed the recipe exactly. Loved the blend of flavours and the sauce was very tasty indeed and really does need something like rice to soak it up. KITTENCAL's very easy, very tasty Recipe #338267 was an ideal accompaniment. For flavour, healthiness and sheer easiness, I'll certainly make this again! Thanks for sharing this recipe, Chef Kate. Made for PRMR.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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