Chicken and Asparagus Lemon Stir Fry

Servings: 4 • Size: 1 1/4 cups • Old Points: 5 • Weight Watcher Points+: 6 pt
Calories: 268 • Fat: 7 g • Carb: 10 g • Fiber: 3 g • Protein: 41 g • Sugar: 0  g
Sodium: 437 mg (without salt)  • Cholest: 98 mg

Ingredients:

• 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes


• Kosher salt, to taste


• 1/2 cup reduced-sodium chicken broth


• 2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)


• 2 teaspoons cornstarch


• 2 tablespoons water


• 1 tbsp canola or grapeseed oil, divided


• 1 bunch asparagus, ends trimmed, cut into 2-inch pieces


• 6 cloves garlic, chopped


• 1 tbsp fresh ginger


• 3 tablespoons fresh lemon juice


• fresh black pepper, to taste

Directions:

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 wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.  Add the 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 on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.