Chicken Asparagus Stir Fry Recipe Video
Ingredients
| Chicken tender loins | 12 Medium | |
| Asparagus | 1 Bunch (100 gm), cut off the woody part | |
| Scallions (green and white) | 4 Medium, chopped | |
| Lemon | 1 Medium, juiced | |
| Lemon zest | 1 Teaspoon | |
| Chicken stock | 1 Cup (16 tbs) | |
| Coriander powder | 1 Tablespoon | |
| Pepper | 1 Teaspoon (to taste) | |
| Garlic | 3 Clove (15 gm), smashed | |
| Soy sauce | 2 Tablespoon | |
| Peanut oil | 3 Tablespoon | |
| Salt | 1 Teaspoon (to taste) | |
| White rice | 1 Cup (16 tbs) (FOR SERVING) |
Nutrition Facts
Serving size
Calories 860 Calories from Fat 228
% Daily Value*
Total Fat 26 g39.4%
Saturated Fat 5.7 g28.4%
Trans Fat 0 g
Cholesterol 1.8 mg0.6%
Sodium 1012.8 mg42.2%
Total Carbohydrates 48 g15.9%
Dietary Fiber 4.8 g19.1%
Sugars 2 g
Protein 112 g224%
Vitamin A 6.9% Vitamin C 31.8%
Calcium 6.9% Iron 14.2%
*Based on a 2000 Calorie diet
Directions
1. Rinse and pat dry the chicken pieces.
2. Sprinkle coriander and pepper on the tender loins on both the sides.
3. Prepare the other ingredients according to the list.
MAKING
4. Heat a wok or pan to very hot. Add peanut oil to it.
5. Once the oil is very hot place the chicken pieces in the wok and heat them till brown on both the sides.
6. Remove the chicken and drain out the excess oil and wipe the pan.
7. Pour peanut oil. Add garlic and sauté till fragrant.
8. Put the asparagus. Pour the stock and let it cook for a few minutes.
9. Add soy sauce, mix well and allow cooking for 4 minutes.
10. Return the chicken. Let it cook till done.
11. Sprinkle the lemon zest and salt over it and pour the lemon juice. Add the scallions and stir to mix.
12. Let it dry up a little and turn off the heat.
SERVING
13. On a serving plate, serve this hot with white rice.
Chef
