
Lemon Garlicky Chicken Stir-Fry With Asparagus & Mushrooms
SERVINGS 3
Ingredients
Stir Fry
- 1 lb chicken breasts raw cut into 1-inch pieces
- 2 teaspoons arrowroot starch
- 1 tablespoon olive oil
- 1 lb asparagus spears chopped into pieces
- 1 cup mushrooms cremini or portobello
- 1 cup bell pepper sliced thin
- 1 cup brown rice
Sauce
- 2 tablespoon soy sauce low sodium
- 1 tbsp lemon juice
- 1 tablespoon lemon zest
- 1/2 cup chicken broth low sodium
- 1 tablespoon arrowroot starch
Instructions
- Add arrowroot to diced chicken breast and mix together, then set aside.
- In a bowl add all the ingredients for the sauce, except the arrowroot. Season to taste with lemon or soy before adding in another dash of arrowroot.
- Set a nonstick skillet on medium heat and add olive oil. Toss in the chicken breast to sear and cook until the outside is no longer pink and edges are brown, about 6 to 8 minutes. Add the chicken to a bowl and set aside.
- To the same skillet, add garlic, asparagus, peppers and mushrooms. Cook until the outside edges are seared, about 3 to 5 minutes, and if you like some heat, toss in some dried red chilis. Continue cooking until the edges of the veggies are seared and crisp tender.
- Add the chicken back to the skillet, mix together, then pour in the sauce. Stir the sauce when it begins to bubble so it doesn’t clump. Then shake the skillet to mix everything together.
- Garnish and enjoy!
Nutrition
Calories: 369kcalCarbohydrates: 31gProtein: 40gFat: 10gSaturated Fat: 2gTrans Fat: 1gCholesterol: 97mgSodium: 999mgPotassium: 1165mgFiber: 6gSugar: 6gVitamin A: 2746IUVitamin C: 82mgCalcium: 65mgIron: 5mg
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