Lemon Chicken With Asparagus

Lemon Chicken is usually battered and deep-fried, then topped with a thick sauce. Instead, here the chicken is stir-fried, then finished with a tangy yet light, tart-sweet sauce. The only added fat in this dish is flavorful toasted sesame oil. Steamed basmati rice is the perfect accompaniment.


Lemon Chicken With Asparagus

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Ingredients
  • 12   ounces 
    skinless boneless chicken cutlets, cut into 1-inch pieces
  • 1/2  teaspoon 
    toasted sesame oil
  • 1   teaspoon 
    rice wine or dry Sherry
  • 1   teaspoon 
    reduced-sodium soy sauce
  • 1/2  teaspoon 
    salt
  • 1/4  teaspoon 
    ground black pepper
  • 1   cup 
    fresh asparagus in 1-inch pieces, about 6 ounces before trimming
Sauce
  • 1/2  cup 
    fat-free reduced sodium chicken broth
  • 1   teaspoon 
    lemon zest
  • 2   tablespoons 
    lemon juice
  • 1   tablespoon 
    rice wine or dry Sherry
  • 1   tablespoon 
    reduced-sodium soy sauce
  • 1   
    large garlic clove, finely chopped
  • 2   tablespoons 
    Stevia In The Raw® Bakers Bag
  • 1/8  teaspoon 
    red pepper flakes
  • 1   teaspoon 
    toasted sesame oil
  • 2   teaspoons 
    cornstarch
Directions
1.
Place the chicken in a mixing bowl. Add the sesame oil, wine, soy sauce, salt and pepper and mix to coat the chicken. Set the chicken aside to marinate while measuring and combining the sauce ingredients. In a small bowl, combine the broth, lemon zest and juice, wine, soy sauce, garlic, Stevia In The Raw®, pepper flakes, and sesame oil. Set the sauce aside.
2.
In a small bowl, combine the cornstarch with 2 teaspoons cold water, leaving the spoon in the bowl, and set aside.
3.
Coat the bottom of a wok heavily with cooking spray, including 5 inches up the sides. Set the wok over the highest heat possible. When a drop of water flicked into the wok dances, add asparagus and stir-fry until it is bright green, 1 minute. Turn the asparagus out onto a plate. Add the marinated chicken and stir-fry until it is lightly browned but still pink in the center, 3 minutes. Pour in the sauce. Keeping the chicken moving with the wok paddle, cook for 3 minutes, or until the pieces are white in the center. Stir the cornstarch mixture and add it to the work. Return the asparagus to the wok, and stir-fry until the sauce thickens enough to coat the chicken and asparagus, 1 minute. Immediately divide the stir-fry among 4 plates and serve.
Nutrition information
Per Serving: cal. (kcal) 120, Fat, total (g) 4, sat. fat (g) 1, carb. (g) 4, fiber (g) 1, pro. (g) 16, sodium (mg) 920, Percent Daily Values are based on a 2,000 calorie diet
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