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!

Ingredients

2 serv.

fresh lemon juice↗3 tablespoons
soy sauce↗3 tablespoons
grated fresh ginger2 teaspoons
(can use more if desired)
fresh minced garlic cloves3
(or to taste)
boneless skinless chicken breasts↗2 -3
cut into about 1/2-inch strips
cornstarch↗2 teaspoons
chicken broth↗1⁄3 cup
oil2 tablespoons
sliced mushrooms↗2 cups
(fresh or canned)
asparagus↗2 cups
sliced into 1-inch pieces
green onions↗4
sliced diagonally
toasted sesame seeds↗

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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