Chicken and Asparagus Stir-fry

Ingredients

• 3 tbsp fresh lemon juice
• 3 tbsp soy sauce
• 2 garlic cloves, crushed
• 1 tsp ginger (ground)
• 2 boneless, skinless chicken breasts, cut into 1/2" strips
• 2 tsp cornstarch
• ¹⁄₂ cup Nourish Broth, prepared
• 1 ¹⁄₂ tsp Nourish Broth Mix
• 1 cup boiling water
• 1 tbsp vegetable oil
• 1 ¹⁄₂ cups asparagus (or green beans), cut into 1 1/2" (4 cm) pieces
• 3 green onions
• 1 cup sliced mushrooms, sliced diagonally into 1" pieces
• 1 tbsp Asian Stir-Fry Seasoning
• toasted sesame seeds, optional, to taste

Preparation

1. In a small bowl, combine lemon juice, soy sauce, garlic, and ginger. In a separate bowl, sprinkle 3 tbsp of mixture over chicken, tossing to coat. Reserve remaining liquid.
2. Dissolve cornstarch in Nourish Broth.
3. Heat oil in Wok. Add chicken and stir-fry until chicken is cooked through, approximately 8-10 minutes.
4. Add asparagus, onion, mushrooms, and Asian Stir-fry Seasoning. Cook over high heat until vegetables are tender-crisp.
5. Add all reserved liquid and stir until thickened. Sprinkle with sesame seeds, if you wish. Serve hot over rice, noodles, or pasta.