Spicy Asparagus Chicken Stir-Fry
A delicious stir-fry with chicken and asparagus and water chestnuts for a satisfying crunch. It's coated with spicy sriracha sauce that you can easily adjust to your heat preference,
Servings: 4 servings
- 1 tablespoon canola oil
- 4 boneless skinless chicken breasts, cubed
- 1 bunch asparagus cut into 2 inch pieces (woody ends discarded)
- 1 red bell pepper cut into large chunks
- 1 small can sliced water chestnuts
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1 teaspoon sriracha sauce adjust to taste
- 1 Tablespoon brown sugar adjust to taste
- 1 Tablespoon cornstarch
- 2 tablespoons water
- 1 inch piece of ginger skin removed and grated
- 3 garlic cloves minced
- 3 tablespoons fresh lemon juice
- Lemon zest
- Salt & pepper to taste
Heat oil over medium high heat. Add asparagus, red pepper and water chestnuts and sauté for 3 minutes. Add garlic and ginger and cook for another 30 seconds. Remove veggie mixture and set aside.
Add additional canola oil if pan is dry and increase to high heat. Season chicken with salt and pepper. Cook until browned and cooked through. Remove from skillet and set aside.
Add chicken broth and soy sauce to skillet. Boil for 1 minute. In a small bowl combine cornstarch and water. Add cornstarch mixture to chicken broth, along with the lemon juice, brown sugar and siracha sauce. Cook for another minute or slightly thickened. Taste and adjust with additional siracha sauce and/or brown sugar to suit your taste preferences.
Return chicken and veggies back to the skillet. Stir to coat with sauce. Top with lemon zest and serve over rice.