Quick, easy dinners are my favorite; especially because I tend to cook most of my meals in the mornings before I have to be at work. This chicken stir-fry dish is tasty, healthy and simple to make! Plus, this recipe is great for two, with plenty for leftovers! Happy cooking!
- 1 to 2 tablespoons of olive oil
- 2 large boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 white onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 2 tablespoons of chicken broth
- 2 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of cornstarch
- 1 tablespoon of orange juice, no pulp
- 1 teaspoon of ground ginger
- 1 teaspoon of black pepper
- 1/2 teaspoon of salt
- 1 bag of brown or white rice
Add the olive oil to a skillet over medium heat, then add in the chicken and sauté for four minutes. Remove the chicken, and add in the onion. Once the onion is translucent, add in the peppers. Cook the peppers and onion for three minutes before adding the chicken back in.
In a bowl, whisk together the chicken broth, soy sauce, rice vinegar, cornstarch, orange juice, ground ginger, black pepper and salt. Once combined, pour over the chicken, peppers and onion. Continue to cook for eight more minutes.
In the meantime, cook one bag of brown or white rice, depending on your preference, and add it to the stir-fry once it’s done. Mix everything together, and enjoy!
This recipe for lemon asparagus chicken is absolutely delicious, and I could eat it every single day! It is simple to make, and it is a one-pan dish, so it makes for easy kitchen cleanup!
• 4 Boneless, Skinless Chicken Breasts
• 1 package of Asparagus Spears
• 1/4 cup of Flour
• 3/4 tsp of Sea Salt + more for seasoning
• 1/2 tsp of Pepper + more for seasoning
• 1 tsp of Minced Garlic
• 1 tbsp of Dijon Mustard
• 3 tbsp of Lemon Juice
• 1 cup of Chicken Broth
• 1 tbsp of Parsley Flakes
• Olive Oil
Start by mixing the flour with the sea salt and pepper to create the coating for the chicken. Take each piece of chicken and coat both sides.
Add a splash of olive oil into a skillet and cook the chicken on medium heat for about 5 minutes on each side, or until slightly golden. Make sure the chicken cooks through.
Once the chicken has been cooked on each side, remove it from the pan and set it aside.
Add another splash of olive oil to the skillet and sauté the asparagus. Add in the minced garlic for flavor.
While the asparagus is cooking, mix the dijon mustard and lemon juice together in a small bowl. Pour this mixture, along with the chicken broth, into the skillet over the asparagus. Sprinkle in the parsley flakes.
Add the chicken back into the skillet with the asparagus and season with salt and pepper. Let the broth mixture come to a boil, and then reduce it to a simmer. Cook for a few more minutes, until the asparagus is tender.
Remove from the heat and enjoy!