1.5 lbs skinless boneless chicken breast, cut into 1 inch cubes
Kosher salt to taste
1/2 cup reduced-sodium chicken broth
2 T. reduced-sodium soy sauce
2 t. cornstarch
2 T. water
1 T. canola oil
1 bunch asparagus, ends trimmed, cut into 2 inch pieces
1 small bag of edamame (optional, but great addition)
6 cloves garlic, minced
1 T fresh ginger
3 T fresh lemon juice
fresh black pepper to taste
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.
Heat a large non-stick skillet over medium high heat, when hot add 1 teaspoon of oil, then add asparagus & edamame and cook until tender-crisp, about 3 to 4 minutes. Add garlic and ginger and cook until golden, about 1 minute. Set aside.
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 each side. Remove, set aside and repeat with remaining oil and chicken. Set aside.
Add the soy sauce mixture; and bring to a boil and cook about 1 minute, add lemon juice, cornstarch mixture and stir well, when it simmers return the chicken and asparagus mixture to the pan and mix well, remove from heat and serve.
Size: 1 1/4 cups