Tag: chicken stir fry

Chicken and Asparagus Lemon Stir Fry

Although the weather outside still feels like winter, I’m excited to see signs of Spring all around. One of those signs is asparagus. Asparagus is one of my favorite Spring vegetables, and this quick stir-fry made with chicken, lemon, garlic and ginger is a great way to make it a weeknight meal.

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, or even Tamari if you’re gluten free. We served this over brown rice to complete the meal. 

Chicken and Asparagus Lemon Stir Fry
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 1/4 cups • Old Points: 5 • Weight Watcher Points+: 6 pt
Calories: 268 • Fat: 7 g • Carb: 10 g • Fiber: 3 g • Protein: 41 g • Sugar: 0  g
Sodium: 437 mg (without salt)  • Cholest: 98 mg

Ingredients:

  • 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
  • Kosher salt, to taste
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tbsp canola or grapeseed oil, divided
  • 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 6 cloves garlic, chopped
  • 1 tbsp fresh ginger
  • 3 tablespoons fresh lemon juice
  • fresh black pepper, to taste

Directions:

Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.

Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.  Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

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Garlic-Ginger Rice with Cilantro

Garlic-Ginger Rice with Cilantro

by Pam on February 9, 2014

I wanted a simple and tasty side dish to pair with the Asian Vegetable Stir Fry[1] and the Ginger-Sesame Thin Cut Pork Chops[2] I was serving for dinner. I decided to use the base recipe for my Garlic Rice[3] and add fresh ginger and cilantro to it. The rice turned out flavorful and delicious – it paired nicely with the veggies and chops and we all enjoyed it.

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and ginger then cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped cilantro and serve. Enjoy.



Print[4]

Save[5]



Garlic-Ginger Rice with Cilantro




Yield: 6

Total Time: 30 min.



Ingredients:

1 tsp butter
1 tsp olive oil
4 cloves garlic, minced
2-3 tsp fresh ginger, minced
3/4 cup uncooked jasmine rice
1 1/2 cups chicken broth
Sea salt and white pepper, to taste
2-3 tbsp fresh cilantro, chopped

Directions:

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and ginger then cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped cilantro and serve. Enjoy.



References

  1. ^ Asian Vegetable Stir Fry (www.gordon-ramsay-recipe.com)
  2. ^ Ginger-Sesame Thin Cut Pork Chops (www.gordon-ramsay-recipe.com)
  3. ^ Garlic Rice (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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