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Chicken and Asparagus Stir Fry
Serve this tasty chicken and asparagus stir-fry with wholegrain rice.
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Ingredients
- 3 tbsp soy sauce
- 3 tbsp fresh lemon juice
- 1 tspn grated lemon zest
- 1 tspn cornstarch/corn flour
- 350gm chicken breasts, cut into strips
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 4 shallots, cut into 2cm length
- 250gm asparagus, cut into 2cm diagonal pieces
- 1 carrot, julienned
- Optional extra: add toasted cashews at the last minute
Preparation
In a glass dish, stir together soy sauce, lemon juice and zest, and cornflour. Add chicken pieces and coat well with marinade. Cover and refrigerate for 15-30 minutes. Heat oil in a large non-stick pan or wok. Add garlic and fry until softened. Reserving the marinade, add chicken followed by the shallots, asparagus and carrots. Stir-fry for 3-4 minutes, until chicken is no longer pink. Add marinade and cook until sauce is slightly thickened, about 1 minute. Serve over rice.