Lemon Chicken & Asparagus Stir-Fry

Lemon Chicken & Asparagus Stir-Fry

Ingredients

• 1 lemon, juiced and grated
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons olive oil
• 1 pound chicken breast, cut into 1-inch strips
• 1 small head napa cabbage, sliced into 1/2-inch pieces
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 large red bell pepper, seeded and thinly sliced
• 1 large orange bell pepper, seeded and thinly sliced
• 1 teaspoon peeled and finely chopped fresh ginger
• 1 teaspoon red pepper flakes
• 1/4 teaspoon chili powder
• 2 scallions, thinly sliced

Directions

In a small bowl, combine lemon juice and soy sauce; set aside.

In a large wok on medium heat, heat oil. Add chicken and cook for 5 minutes, stirring frequently, until cooked through and no longer pink inside. Add cabbage, asparagus, bell peppers, ginger, pepper flakes and chili powder; cook for 4–5 minutes more, until vegetables are crisp-tender. Add soy sauce mixture and toss. Stir in lemon zest (if using), and sprinkle with scallions.

Nutrition Information

Serves: 4 |  Serving Size: 1/4 of recipe

Per serving: Calories: 260; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 65mg; Sodium: 540mg; Carbohydrate: 14g; Dietary Fiber: 4g; Sugar: 5g; Protein: 32g

Nutrition Bonus: Potassium: 598mg; Iron: 29%; Vitamin A: 44%; Vitamin C: 105%; Calcium: 8%