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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon-Sauced Chicken with Asparagus Recipe

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This recipe for Lemon-Sauced Chicken with Asparagus is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb boneless, skinless chicken breasts or turkey breast tenderloins
1/2 cup fat-free, low-sodium chicken broth
1 tsp finely shredded lemon peel
2 tbsp lemon juice
1 tbsp light soy sauce
1 tbsp cornstarch
1 tsp sugar
1/4 tsp black pepper
2 tsp canola or corn oil
10 oz package frozen cut asparagus or broccoli florets, thawed
1 small red bell pepper, cut into bite-size pieces
Directions:
Directions:
Cut chicken into bite-size pieces

In a small bowl, stir together broth, lemon peel, soy sauce, cornstarch, sugar, and black pepper. Set aside.

Preheat a wok or large skillet over high heat. Add 1 tsp of the oil. Stir-fry asparagus and bell pepper in the hot oil for 1 minute. Remove vegetables from wok or skillet. Add remaining oil and chicken. Stir-fry 3 minutes, or until chicken is tender and no longer pink in center.

Stir lemon mixture; add to center of wok or skillet. Cook and stir until thickened and bubbly, about 3 minutes. Cook 1 minute more, stirring constantly. Return vegetables to wok or skillet. Stir until coated with sauce.

 

 

 

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