Asparagus Chicken Stir-Fry
- 1/3 cup water
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh basil leaves*
- 2 teaspoons cornstarch
- 1/2 teaspoon freshly grated lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon coarse ground pepper
- 2 tablespoons Land O Lakes Butter
- 1 pound (24 spears) fresh asparagus, cut into 2-inch pieces
- 1 large (2 cups) onion, cut into thin wedges
- 1 (8-ounce) package (3 cups) sliced fresh mushrooms
- 1/2 cup sun-dried tomatoes in olive oil, drained, cut into 1/4-inch strips
- 4 (4-ounce) boneless skinless chicken breast halves, cut into 1/2-inch strips
- 1 tablespoon toasted sesame seed
- Stir together all sauce ingredients in small bowl; set aside.
- Melt butter in 12-inch skillet until sizzling; add asparagus and onion.
- Cook over medium-high heat, stirring constantly, 4 minutes.
- Add mushrooms and tomatoes; continue cooking, stirring constantly, 3-4 minutes or until asparagus is crisply tender.
- Remove vegetables from skillet; set aside.
- Place chicken in same skillet; cook over medium-high heat, stirring constantly, 3-5 minutes or until chicken is no longer pink.
- Push chicken from center of skillet.
- Stir sauce; add sauce to center of skillet.
- Cook, stirring constantly, 1-2 minutes or until thickened.
- Return cooked vegetables to skillet; stir to coat with sauce.
- Cook, stirring constantly, 1 minute or until heated through.
- Place chicken mixture onto serving plate; sprinkle with sesame seed.
water, lemon juice, fresh basil, cornstarch, freshly grated lemon zest, salt, coarse ground pepper, butter, fresh asparagus, onion, mushrooms, tomatoes, chicken breast halves
Taken from www.landolakes.com/recipe/2431/asparagus-chicken-stir-fry (may not work)