Lemon Chicken And Asparagus Stir Fry

• 3 tablespoons reduced sodium soy sauce
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest, grated
• 1 teaspoon cornstarch
• 3/4 lb boneless skinless chicken breast, cut in strips
• 1 tablespoon canola oil
• 2 garlic cloves, finely chopped
• 4 scallions, cut into 1-inch diagonal pieces
• 1/2 lb asparagus, cut into diagonal pieces (discard tough part of spear)
• 1 carrot, julienned

1. In a glass dish, stir together soy sauce, lemon juice, lemon zest and cornstarch.
2. Add chicken and coat well with marinade. Cover and refrigerate for 15 to 30 minutes.
3. Heat oil in a large, nonstick skillet over medium-high heat.
4. Add garlic and fry till softened.
5. Reserving the marinade, add the chicken, followed by scallions, asparagus, and carrot.
6. Stir-fry for 3 to 4 minutes, or until chicken is no longer pink.
7. Add marinade and cook until sauce is slightly thickened, about 1 minute.

soy sauce, lemon juice, lemon zest, cornstarch, boneless skinless chicken breast, canola oil, garlic, scallions, carrot

Taken from www.food.com/recipe/lemon-chicken-and-asparagus-stir-fry-279356 (may not work)