Lemon Chicken And Asparagus Stir Fry - cooking recipe

Ingredients

3 tablespoons reduced sodium soy sauce
3 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
1 teaspoon cornstarch
3/4 lb boneless skinless chicken breast, cut in strips
1 tablespoon canola oil
2 garlic cloves, finely chopped
4 scallions, cut into 1-inch diagonal pieces
1/2 lb asparagus, cut into diagonal pieces (discard tough part of spear)
1 carrot, julienned

Preparation

In a glass dish, stir together soy sauce, lemon juice, lemon zest and cornstarch.
Add chicken and coat well with marinade. Cover and refrigerate for 15 to 30 minutes.
Heat oil in a large, nonstick skillet over medium-high heat.
Add garlic and fry till softened.
Reserving the marinade, add the chicken, followed by scallions, asparagus, and carrot.
Stir-fry for 3 to 4 minutes, or until chicken is no longer pink.
Add marinade and cook until sauce is slightly thickened, about 1 minute.