Lemon Chicken and Asparagus Stir Fry with Cashew Nuts

Estee Kafra Estee Kafra
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This dish is very light, quick, and delicious. You can use frozen asparagus if fresh is unavailable and add a bit more lemon juice and zest if you like a really strong lemon flavor.

1h 20m 4
Easy Gluten Free Meat

Contains: Soy, Tree nuts

Directions

  1. In a medium bowl, stir together soy sauce, lemon juice, lemon zest, and one teaspoon cornstarch.

  2. Add chicken strips and coat well with marinade. Cover and refrigerate for 15 to 30 minutes.

  3. Heat oil in a large, non-stick skillet over medium-high heat. Add garlic and fry for about one minute until softened.

  4. Reserving the marinade, add the drained chicken, followed by scallions and asparagus. Stir-fry for three to four minutes or until chicken is no longer pink. Add cashews.

  5. Add one tablespoon cornstarch dissolved in one tablespoon of water and 1/4 teaspoon sugar to reserved marinade. Mix well.

  6. Add marinade to skillet and cook until sauce is slightly thickened, about one or two minutes, stirring often.

Notes:
Discard the tough bottoms of the asparagus spears before you peel and cut them to size.

This recipe image was generated using AI.

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