Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Lemon-Sauced Chicken with Asparagus

Demonstrated by: Executive Chefs, Al & Pat Salvador, of Fish & Poi Chefs.
Recipes adapted from American Heart Association's Quick & Easy cookbook.
Cooking for Your Heart's Sake - February 1, 1996.

Ingredients:

Lemon-Sauced Chicken with Asparagus

  • 1 lb boneless skinless chicken breasts, or turkey breast tenderloins
  • 2 teaspoons salad oil
  • ¾ lb fresh asparagus, cut into bite-size pieces
  • 1 red bell pepper, cut into bite-size pieces
  • 1 teaspoon grated lemon rind
  • ½ cup low-sodium, fat-free chicken broth
  • 1 tablespoon light soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • ¼ teaspoon pepper

Directions:

  1. Cut chicken into bite-size pieces.
  2. In a wok or skillet; heat 1 teaspoon of the oil.
  3. Stir-fry asparagus and bell pepper for 1 minute; remove from wok.
  4. Add the remaining 1 teaspoon oil, lemon rind, and chicken; stir-fry until chicken is done.
  5. Combine remaining ingredients; add to wok and cook until thickened, stirring constantly.
  6. Return vegetables to wok; stir to coat with sauce.

Makes 4 servings.

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.