Lemon Chicken And Asparagus Stir Fry
|Boneless, skinless chicken breasts||1 Pound, cut into thin strips|
|Freshly ground pepper||1⁄8 Teaspoon|
|Ground coriander||1 Tablespoon|
|Vegetable oil||3 Tablespoon|
|Asparagus spears||3⁄4 Pound, cut diagonally into 1 1/2-inch pieces|
|Reduced-sodium chicken broth||1 Cup (16 tbs)|
|Lemon juice||1 1⁄2 Tablespoon|
|Thinly sliced scallions||1⁄2 Cup (8 tbs)|
|Grated lemon zest||2 Teaspoon|
1. Season chicken with salt, pepper, and coriander.
2. In a wok or large frying pan, heat oil over high heat. Add chicken and stir-fry 2 minutes. Add asparagus and stir-fry 1 minute. Add broth and cook 2 minutes, or until chicken is white throughout and asparagus is crisp-tender. Stir in lemon juice, 1/4 cup of scallions, and 1 teaspoon of lemon zest. Serve at once, garnished with remaining scallions and lemon zest.