Ingredients
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3 tablespoons reduced sodium soy sauce
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3 tablespoons fresh lemon juice
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1 teaspoon lemon zest, grated
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1 teaspoon cornstarch
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1 tablespoon canola oil
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2 garlic cloves, finely chopped
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4 scallions, cut into 1-inch diagonal pieces
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1/2 lb asparagus, cut into diagonal pieces (discard tough part of spear)
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1 carrot, julienned
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3/4 lb boneless skinless chicken breast, cut in strips
Instructions
- 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.