Chicken and Asparagus Lemon Stir Fry
Stir fry nights happen often in my house! I add any vegetables I have on hand and try to use vegetables that are in season. I love the asparagus and lemon combo here, it’s perfect for Spring! It’s great over brown rice or cauliflower rice to make it a meal.
This low-calorie dish has been so popular on Skinnytaste since posting it way back in 2014, I decided to showcase it today now that asparagus season is here! I used a reduced-sodium Japanese soy sauce called Shoyu which is similar to Chinese soy sauce, but has a more full bodied flavored and a touch of sweetness that I’m really in love with. I like Eden, which is organic and non-GMO. You can use either one. We served this over brown rice to complete the meal.
Chicken Stir Fry Tips and Variations:
I always peel and freeze my fresh ginger in a ziplock bag. It keeps for a few months and it makes it easier to grate. You can also buy grated ginger in a tube. To make it gluten-free, use Tamari in place of soy sauce. To make this Whole30 compliant you can swap the soy sauce for coconut aminos (affil link) and the cornstarch for arrowroot powder or tapioca starch. Swap the asparagus for broccoli, mushrooms, snap peas, or a combination of veggies.
Photo credit: Plays Well With Butter
