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.
Asian chicken saute
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PREP TIME
5 min
Makes
4 servings
* PLUS Cooking time: 21 minutes
Ingredients
- 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
Instructions
- 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.
FILED UNDER: Dinner stovetop world cuisine
