Ingredients
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3 tablespoons fresh lemon juice
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3 tablespoons soy sauce
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2 teaspoons grated fresh ginger (can use more if desired)
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3 fresh minced garlic cloves (or to taste)
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2 -3 boneless skinless chicken breasts, cut into about 1/2-inch strips
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2 teaspoons cornstarch
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1/3 cup chicken broth
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2 tablespoons oil
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2 cups sliced mushrooms (fresh or canned)
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2 cups asparagus, sliced into 1-inch pieces
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4 green onions, sliced diagonally
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toasted sesame seeds
Instructions
- In a small bowl, combine the lemon juice, soy sauce, fresh ginger and garlic; mix/whisk to combine.
- Toss the chicken pieces well with about 3 tablespoons of the lemon/soy mixture; reserve the remaining mixture.
- Dissolve/whisk the cornstarch in chicken broth.
- Heat the oil in a wok or frying pan until hot.
- Add in mushrooms and chicken; stir over high heat until chicken looses the pink colour.
- Add in asparagus and green onions, continue to stir over high heat until veggies at crisp-tender.
- Add/stir in broth/cornstarch mixture and reserved soy sauce mixture until thickened.
- Sprinkle with toasted sesame seeds.
- Serve over rice or cooked pasta.