Lemon Chicken And Asparagus Stir Fry Under 500 Calories Recipe By Tasty

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!

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.

CHICKEN AND ASPARAGUS STIR FRY RECIPE

Steps:

• Begin by cutting your chicken breasts into 1 inch pieces.
• Cook chicken in a medium pan with 1 tablespoon of olive oil and 2 TB of lemon juice. Add a little bit of lemon pepper and garlic salt.
• Once cooked, take out your chicken and set it aside.
• Cook your cut asparagus spears in the remaining oil. Add an additional 1 tablespoon of oil along with 2 TB teriyaki sauce and 1 tsp. minced garlic.
• Cook asparagus on medium head for 6-8 minutes.
• Add chicken back to the asparagus along with the desired amount of soy sauce. Cook for an additional 4 minutes. Add salt and pepper to taste.
• Eat alone or serve over rice or noodles.

ASPARAGUS AND CHICKEN STIR-FRY

Steps:

• Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
• Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
• Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

LEMON-ASPARAGUS CHICKEN WITH DILL

Steps:

• Cook the rice in chicken broth as per package directions, approximately 15 to 20 minutes for white rice.
• Add the 1/2 cup water to a 12-inch nonstick skillet; bring to a boil.
• Add the asparagus and return to boil, reduce heat, cover and simmer for approximately 3 minutes or until crisp-tender.
• Drain asparagus and set aside.
• Wipe out the skillet with a paper towel.
• Spray skillet with non-stick cooking spray.
• Heat over medium-high heat until hot.
• Add chicken and cook 3 minutes or until no longer pink, stirring frequently.
• Remove from heat and add aspargus.
• Cover and keep warm.
• Combine the lemon juice, oil, dill and salt add to cooked rice.
• Add the rice mixture to cooked chicken.
• Sprinkle with chopped parsley before serving.