Lemon Asparagus Chicken Stir Fry

INGREDIENTS

• 3 tablespoons soy sauce
• lemon juice squeezed from a medium to large sized lemon
• lemon zest from the skin of a medium to large sized lemon
• 1 teaspoon cornstarch
• 2 medium to large sized boneless skinless chicken breasts, cut in thin strips
• 2 tablespoons canola oil
• 5 garlic cloves, finely chopped
• small onion or large scallion, chopped
• 1⁄2 lb asparagus, cut into diagonal pieces (discard tough part of spear)

DIRECTIONS

• 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.

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