Have you settled in from the back-to-school frenzy yet? Here the kids just wrapped up their second week of school… and it’s busy! How about those jam-packed hours between school and dinner? They’re filled with ravenous monsters looking for after-school snacks, stories from school, homework and activities… that doesn’t leave much time for prepping dinner.
While I genuinely love being in my kitchen, lately, I’m trying to spend less time there when my kids and husband are home. So, I’m working on quick and easy (yet healthy!) recipes, like this Chicken and Asparagus Stir Fry with Lemon Sauce. It’s pretty simple and clean up is, too – just one pan! You’re welcome!
You could save time by chopping the chicken ahead of time, or using pre-chopped veggies from the store. Broccoli or snap peas might be a good, switch up, too. Whatever combo sounds good to you, this dish is light and healthy, yet filling. I served with a side of rice, but “cauliflower rice” or orzo pasta would work just as well. Enjoy!
- 3 T. olive oil
- 3 chicken breasts, chopped into pieces
- 1 bunch asparagus, ends trimmed and each stalk cut into 2-3" pieces
- 1 tsp. fresh grated ginger (Fresh is best, or substitute 1/16 tsp. ground dried ginger)
- 1 tsp. minced garlic (timesaver tip for you - minced garlic in a jar)
- LEMON SAUCE
- 1 T. cornstarch (or arrowroot powder for corn allergy)
- ⅔ cup chicken stock
- 1 T sugar
- 1 1/2 tsp. orange juice
- 1 1/2 tsp. balsamic vinegar
- ¼ c. lemon juice
- Zest of 1/2 lemon
- In a small bowl, whisk together all of the lemon sauce ingredients and set aside.
- In a large frying pan, heat olive oil over medium-high heat. When pan is hot, add chicken in a single layer and cook until browned. Flip and brown remaining sides.
- When chicken is ALMOST cooked through, add asparagus, ginger and garlic. Stir to mix and cook about 2 minutes.
- Pour in lemon sauce - stir and cook until sauce is thickened and asparagus is crisp-tender. (About 3-4 minutes.) Remove from heat and serve.