Thai Chicken and Veggie StirFryYield. Tender pieces of chicken and seared vegetables are coated in a mildly sweet curry sauce then served over jasmine rice
Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve
Making a sesame chickenstirfry is a quick and healthy way to serve a dinner filled with veggies. A quick chicken breast recipe that's loaded with veggies and tastes like good Chinese takeout
ChickenStirFry. In my freezer I always have blended pepper, boiled meats or chicken, beef or chicken stock, ground egusi, ground ogbono, ground crayfish, seasoned fried peppered stock that I can whip up into Efo riro of Egusi soup in minutes, all I need is just freshly cut vegetables
Repeat with the remaining oil and chicken. Stir well. Chicken & Asparagus Lemon StirFryslightly adapted from Skinnytasteserves 4Print Recipe1 1/2 pounds skinless chicken breast, cut into 1-inch cubesKosher salt, to taste1/2 cup reduced-sodium chicken broth2 tablespoons reduced-sodium soy sauce2 teaspoons cornstarch2 tablespoons water1 tablespoon vegetable oil, divided1 bunch asparagus, ends trimmed & cut into 2-inch pieces6 cloves garlic, chopped1 tablespoon fresh ginger3 tablespoons fresh lemon juicefresh black pepper, to taste1) Lightly season the chicken with salt. 2) In a small bowl, combine the chicken broth and soy sauce. Add 1 teaspoon of oil and half of the chicken. 9) Once it simmers, return the chicken and asparagus to the pan and mix everything together. 1 1/2 pounds skinless chicken breast
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