Chicken And Asparagus Lemon Stir Fry Recipe 445

LEMON CHICKEN AND ASPARAGUS STIR-FRY (UNDER 500 CALORIES) RECIPE BY TASTY

Steps:

• Season the chicken with the salt and pepper and fry with the olive oil. After a few minutes, add the garlic.
• Fry the chicken with the garlic for another few minutes, then add the asparagus, lemon zest, and lemon juice.
• Stir again, before mixing in the soy sauce.
• Serve with rice and sprinkle with lemon zest on top.
• Enjoy!

CHICKEN AND ASPARAGUS LEMON STIR FRY RECIPE - (4.4/5)

Steps:

• 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.

LEMON CHICKEN AND ASPARAGUS STIR FRY

Steps:

• In a glass dish, stir together soy sauce, lemon juice, lemon zest and cornstarch.
• Add chicken and coat well with marinade. Cover and refrigerate for 15 to 30 minutes.
• Heat oil in a large, nonstick skillet over medium-high heat.
• Add garlic and fry till softened.
• Reserving the marinade, add the chicken, followed by scallions, asparagus, and carrot.
• Stir-fry for 3 to 4 minutes, or until chicken is no longer pink.
• Add marinade and cook until sauce is slightly thickened, about 1 minute.

ASPARAGUS-STUFFED CHICKEN ROLLS

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.