Ingredients:
3 tablespoons fresh lemon juice
3 tablespoons soy sauce
2 teaspoons grated fresh ginger ( can use more if desired)
3 fresh minced garlic cloves ( or to taste)
2 -3 boneless skinless chicken breasts, cut into about 1/2-inch strips
2 teaspoons cornstarch
1/3 cup chicken broth
2 tablespoons oil
2 cups sliced mushrooms ( fresh or canned)
2 cups asparagus, sliced into 1-inch pieces
4 green onions, sliced diagonally
toasted sesame seeds
Directions:
In a small bowl, combine the lemon juice, soy sauce, fresh ginger and garlic; mix/whisk to combine.
Toss the chicken pieces well with about 3 tablespoons of the lemon/soy mixture; reserve the remaining mixture.
Dissolve/whisk the cornstarch in chicken broth.
Heat the oil in a wok or frying pan until hot.
Add in mushrooms and chicken; stir over high heat until chicken looses the pink colour.
Add in asparagus and green onions, continue to stir over high heat until veggies at crisp-tender.
Add/stir in broth/cornstarch mixture and reserved soy sauce mixture until thickened.
Sprinkle with toasted sesame seeds.
Serve over rice or cooked pasta.
Servings: 2-3
Time preparation: 20 min.
Time total: 30 min.