Lemon Chicken and Asparagus

Lemon Chicken and Asparagus

Lemon Chicken and Asparagus

Ingredients

  • 1 lemon, juiced and grated
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons olive oil
  • 1 pound chicken breast, cut into 1-inch strips
  • 1 small head napa cabbage, sliced into 1/2-inch pieces
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 large red bell pepper, seeded and thinly sliced
  • 1 large orange bell pepper, seeded and thinly sliced
  • 1 teaspoon peeled and finely chopped fresh ginger
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon chili powder
  • 2 scallions, thinly sliced

Directions

In a small bowl, combine lemon juice and soy sauce; set aside.

In a large wok on medium heat, heat oil. Add chicken and cook for 5 minutes, stirring frequently, until cooked through and no longer pink inside. Add cabbage, asparagus, bell peppers, ginger, pepper flakes and chili powder; cook for 4–5 minutes more, until vegetables are crisp-tender. Add soy sauce mixture and toss. Stir in lemon zest (if using), and sprinkle with scallions.

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