Please enter the email youāre using for this account.
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.
3 tablespoons light soy sauce
3 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon + 1 tablespoons Gefen Corn Starch, divided
1 pound boneless skinless chicken breasts, cut in 3-inch strips
1 tablespoon canola oil
2 garlic cloves, finely chopped
4 scallions, cleaned and cut into 1-inch diagonal pieces
1/2 pound asparagus, peeled, triangular leaves trimmed, and cut into diagonal pieces
1/2 cup cashew nuts
1/2 cup cashew nuts
1/4 teaspoon sugar
In a medium bowl, stir together soy sauce, lemon juice, lemon zest, and one teaspoon cornstarch.
Add chicken strips and coat well with marinade. Cover and refrigerate for 15 to 30 minutes.
Heat oil in a large, non-stick skillet over medium-high heat. Add garlic and fry for about one minute until softened.
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.
Add one tablespoon cornstarch dissolved in one tablespoon of water and 1/4 teaspoon sugar to reserved marinade. Mix well.
Add marinade to skillet and cook until sauce is slightly thickened, about one or two minutes, stirring often.
How Would You
Rate this recipe?
Reviews