Asian chicken saute

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5 min


4 servings

* PLUS Cooking time: 21 minutes


  • vegetable oil
  • 4 skinless, boneless chicken breasts
  • 2 garlic cloves , or 1 1/2 tsp bottled chopped garlic
  • 1 lemon
  • 250-mL carton chicken broth , or 1 cup chicken bouillon
  • 2 tbsp soy sauce
  • 1 tbsp granulated sugar
  • 2 tsp ground ginger
  • 1 tsp dark sesame oil , optional
  • 1/4 tsp salt
  • 1 bunch asparagus , or 500 g snow peas
  • 3 green onions
  • 2 tbsp cornstarch
  • 1 tbsp water


  • Lightly coat a large frying pan with vegetable oil and set over medium-high heat. When hot, add chicken. Cook until golden brown, 4 minutes per side. Meanwhile, mince garlic and cut lemon in half. Squeeze juice from half of lemon into a medium-size bowl. Stir in garlic, broth, soy sauce, sugar, ginger, sesame oil and salt. When chicken is golden brown, pour in broth mixture. Bring to a boil, then reduce heat to medium-low. Cover and simmer, turning chicken occasionally, until chicken is springy when pressed, 8 to 10 minutes.
  • While chicken is cooking, snap off and discard tough ends from asparagus, then slice spears into thirds. If using snow peas, pull strings from seams. Cut onions into 2-inch- (5-cm-) long pieces. In a small bowl, stir cornstarch with water until dissolved.
  • When chicken is done, remove to a platter and cover loosely with foil to keep warm. Bring sauce to a boil over high heat. Stir in asparagus or snow peas. Stir often until tender-crisp, 3 minutes for asparagus or 1 minute for snow peas. Stir cornstarch mixture into sauce. Add green onions. Squeeze in juice from remaining lemon half. Stir constantly until sauce is thickened, 2 to 3 minutes. Pour sauce over chicken. Great with basmati rice.

Nutrition (per serving)

  • Calories
  • 232,
  • Protein
  • 34.6 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 4 g,
  • Fibre
  • 1.7 g,
  • Sodium
  • 949 mg.

Fresh lemon juice brightens up this chicken saute. We love making dishes where the veggies cook in the same pan as the chicken – it makes cleanup a breeze.