Check out this 25-minute stir-fry from Clean Eating that is loaded with fresh veggies like asparagus. It bursts with bright, lemony flavor and plenty of crunch.
Lemon Chicken & Asparagus Stir-Fry
Ingredients
- 1 lemon, juiced and grated
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons olive oil
- 1 pound chicken breast, cut into 1-inch strips
- 1 small head napa cabbage, sliced into 1/2-inch pieces
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 large red bell pepper, seeded and thinly sliced
- 1 large orange bell pepper, seeded and thinly sliced
- 1 teaspoon peeled and finely chopped fresh ginger
- 1 teaspoon red pepper flakes
- 1/4 teaspoon chili powder
- 2 scallions, thinly sliced
Directions
In a small bowl, combine lemon juice and soy sauce; set aside.
In a large wok on medium heat, heat oil. Add chicken and cook for 5 minutes, stirring frequently, until cooked through and no longer pink inside. Add cabbage, asparagus, bell peppers, ginger, pepper flakes and chili powder; cook for 4–5 minutes more, until vegetables are crisp-tender. Add soy sauce mixture and toss. Stir in lemon zest (if using), and sprinkle with scallions.
Nutrition Information
Serves: 4 | Serving Size: 1/4 of recipe
Per serving: Calories: 260; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 65mg; Sodium: 540mg; Carbohydrate: 14g; Dietary Fiber: 4g; Sugar: 5g; Protein: 32g
Nutrition Bonus: Potassium: 598mg; Iron: 29%; Vitamin A: 44%; Vitamin C: 105%; Calcium: 8%
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