Lemony chicken stir fry with asparagus

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1 bunch Asparagus
  • 6 cloves Garlic
  • 1 Lemon, zest

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 3 tbsp Lemon juice, fresh
  • 2 tbsp Soy sauce

• Baking & Spices

  • 2 tsp Cornstarch
  • 1 Kosher salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Canola oil

• Liquids

  • 2 tbsp Water

Found on rachelschultz.com

Ingredients

• 4 boneless, skinless chicken breasts, cubed
• Kosher salt, to taste
• ½ cup chicken broth
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 tablespoon canola oil
• 1 bunch asparagus, cut into 2 inch pieces
• 6 cloves garlic, minced
• 3 tablespoons fresh lemon juice
• Lemon zest
• Salt & pepper

Directions

• Cook asparagus and oil in a skillet over medium heat for 3-4 minutes. When 1 minute remains, add garlic. Set asparagus and garlic aside.
• Season chicken with salt & pepper. Increase heat to high and cook chicken until browned.
• Set chicken aside and add soy sauce and chicken broth to skillet. Bring to boil for about 1 minute. And lemon juice, water, and corn starch and stir for about 1 minute.
• Return chicken and asparagus to pan. Coat with sauce. Top with lemon zest.